Parmesan Pork Tenderloin with Red Onion Confit

Courtesy of the White Gull Inn, Door County

½ c. butter
2 red onions, halves and sliced
½ c. sugar
¼ c. OLIVE MILL red wine vinegar
2 pork tenderloin
3/4 cup butter, melted
½ c. freshly grated parmesan cheese

To make confit, melt butter in a large sauté pan. Add onions, sugar and vinegar. Cook over medium heat, stirring often, until liquid is reduced to a syrup-like consistency and onions are tender, about 25-30 minutes. Set aside. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Dip each tenderloin in melted butter and roll in cheese; dip again in butter. Place on baking sheet and sprinkle with remaining Parmesan. Bake 25-30 minutes or until meat thermometer reaches internal temp of 140 degrees. Remove from oven and let pork rest 2 minutes. Slice on the diagonal and fan medallions onto plate. Top with warmed Red Onion Confit. Serve immediately.

Red Wine Vinegar

Full-bodied and complex, made from the flavorful wines in California. Dress hearty green salads, or in red pasta sauce or stews. Lightly sprinkle on sauteed greens. Pairs well with our Extra Virgin Olive Oils, Nut/Seed oils and flavored...