Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Red Onion Marmalade & Pork Canapés

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Red Onion Marmalade & Pork Canapés Empty Red Onion Marmalade & Pork Canapés

    Post by Lobo Fri 05 Feb 2016, 11:25 pm

    Red Onion Marmalade & Pork Canapés Img2l
    Red Onion Marmalade & Pork Canapés
    Red Onion Marmalade & Pork Canapés Translucent
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    Prep Time: 5 minutes
    Cook Time: 60 minutes
    Servings: 6
    Among the produce highest in antioxidants, brilliant red fruits and vegetables add excitement to any plate. They are an especially eye-catching way to start a meal, as these canapés demonstrate.






    • 115

    Ingredients:


    • 2 Tbs. unsalted butter
    • 3 Tbs. olive oil
    • 2 red onions, finely chopped
    • 1⁄4 cup Cognac or brandy
    • 1⁄4 cup red wine vinegar
    • 1⁄4 cup firmly packed light brown sugar
    • 3 tsp. minced fresh thyme
    • 1 pork tenderloin, about 3⁄4 lb.
    • 1 tsp. salt
    • 1 tsp. freshly ground pepper
    • 15 baguette slices, each 1⁄4 inch thick

    Red Onion Marmalade & Pork Canapés Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, full-bodied white wines from our Wine Club.

    Directions:

    In a saucepan over medium-high heat, melt the butter with 2 Tbs. of the olive oil. Add the onions and sauté until nearly soft, about 2 minutes. Add the Cognac, vinegar, brown sugar and 1 tsp. of the thyme, stirring until the sugar dissolves, about 2 minutes. Reduce the heat to low, cover and simmer until the mixture is thick and almost dry, about 30 minutes. If the liquid evaporates before the onions are cooked, add a little water. Remove from the heat and set aside.

    Preheat an oven to 450°F.

    Season the pork with the salt, pepper and the remaining 2 tsp. thyme. In an ovenproof fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Brown the pork on all sides, 4 to 5 minutes.

    Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the center of the meat registers 150°F, 12 to 15 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

    Thinly slice the pork. Top each slice of bread with a little onion marmaladeand place a slice of pork on it. Serves 4 to 6.

    Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).
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