Pork Tenderloin with caramelized onions

PORK TENDERLOIN WITH CARAMELIZED ONIONS

(Adapted from Antoni Powrowski)

For the pork tenderloin: 

2 pork tenderloins, trimmed
1 TBSP fennel seeds
1 TBSP black peppercorns
1 TBSP flaked sea salt
2 TBSP extra virgin olive oil

Place the fennel seeds, peppercorns, and salt in a spice grinder and grind until powdery.

Pat the tenderloins dry with paper towels. Rub olive oil over, and then rub each tenderloin all over with the seasoning rub.

Grill until the internal temperature reaches about 140 degrees, then let rest 10 minutes (that should allow the meat to get to 145 degrees).

When you are ready to serve, thinly slice the pork into medallions.

While the pork is on the grill, prepare the Caramelized Onions 

4-5 large yellow onions, halved, and cut into thin slices 
1 1/2 TBSP butter 
1 1/2 TBSP extra virgin olive oil 
1 TBSP sugar 
2 TBSPwhiskey 
1 tsp sea salt + more to taste
½ tsp freshly ground black pepper

Place the butter and olive oil in a large skillet over medium heat. Then add the onions, salt, and pepper. Stir frequently turning the onions, until they are soft and have turned a deep caramel color about 15 minutes. Then stir in the sugar and the whiskey.

Continue to cook until the whiskey has evaporated and the onions have a moist lacquered like sheen about 5 minutes. Transfer to a container and set aside to cool.

Sage Honey Mustard Vinaigrette

3 TBSP Dijon mustard
1 tsp mustard powder 
¼ tsp turmeric 
1 tsp dried crushed sage leaves 
3 small garlic cloves, minced
¾ tsp sea salt 
¼ tsp freshly ground black pepper
1 TBSP honey
3 TBSP apple cider vinegar 
1 tsp balsamic vinegar
7 TBSP olive oil 

Place the mustard, mustard powder, turmeric, sage, garlic ¾ teaspoon salt, pepper, honey, cider vinegar, and balsamic vinegar in a small food processor and whir until the ingredients are combined.

Then with the motor running add the oil in a slow steady stream until the vinaigrette is thick and smooth. Taste and add salt if needed and whir until completely mixed into the vinaigrette.

Transfer to a jar, cover with lid, and refrigerate.

To serve – 4 to 5 ciabatta cut into ¼ inch slices lengthwise and toasted in the oven until just lightly browned around the edges.

Smear a thin layer of the vinaigrette on each slice of toasted ciabatta. Top the ciabatta with sliced medallions of the pork tenderloin and add clusters of caramelized onions on top of each slice. Drizzle the vinaigrette on top of the onions and serve.

I served mine with 5 ingredient beer bread (recipe below) and some steamed asparagus with a simple arugula salad.

I served mine with Half Baked Harvest 5 ingredient bread (SO EASY!):

3 cups flour
1 TBSP baking powder
kosher salt
1 (12 oz) beer 
1/4 cup honey
6 tablespoons cold salted butter, sliced into 8 slices

1. Preheat the oven to 375 degrees F. Grease 9×5 loaf pan with butter.
2. Add the flour, baking powder, and a pinch of salt to a mixing bowl. Pour in the beer and add the honey. Mix until just combined. Spoon the batter into the prepared loaf pan. Arrange the butter slices on top.
3. Place the loaf pan on a rimmed baking sheet. Transfer to the oven and bake for 45-55 minutes or until the top of the bread is lightly browned.