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Red Onion Marmalade & Pork Canapés


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Red Onion Marmalade & Pork Canapés

Post by Lobo on Sat 6 Feb 2016 - 2:25

Red Onion Marmalade & Pork Canapés

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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


  • 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

Wine Pairing

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


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).

    Current date/time is Wed 22 Nov 2017 - 17:24