Last night I got the idea to make something of an onion jam to be served with a beautiful pork tenderloin I had purchased. To start off, I preheated my oven to 375, and then gently massaged salt, pepper, cinnamon and vegetable oil on the loin. When it was nicely covered, and the oven was pre heated, I placed it in the oven and let it do its thing. Then I set to work on some accompaniments.

Then I got to start on my interpretation of Onion Jam. I thinly sliced about a half of a white onion. Looking back now-I probably should have just done the whole


Finally, after about an hour and twenty minutes of cooking, with a few bastings with apple juice (I still love the idea of pork chops and apple sauce), the pork was finished. I quickly sauteed some spinach with garlic, and dinner was complete.
I served slices of the pork dressed with just a little of the onion "jam" on the plates, with a side of spinach. The pork had delicious flavor with the cinnamon rub, though I had left it in the oven a hair too long. The onion jam though- it really brought the meal together. Soft and sweet, the onions mixed beautifully with that wonderfully earthy sage, and the slight tartness of the cranberries. The almonds provided a nice crunch to the dish that without I think it would have been pretty monotone. I found the dish really delicious, an all star had the pork been not quite so well done.

My real praise though? My DC asked for seconds-of all- and doesn't even like onions. I feel as though that is a real accomplishment.
2 comments:
This dip sounds fantastic... like a grown up version of the Lipton Soup dip!
I'm a huge fan of carmelizing onions... they're also really good done with stock and a touch of honey at the end to sweeten them up.
Thanks! It was good!
Oh good idea on the stock! There are sooo many good uses for it!
Post a Comment