Thursday, April 1, 2010

Pork with Vidalia Onion Fig Sauce

Serves 4.

Make marinade by mixing together:

1 T Stonewall Kitchen Vidalia Onion Fig Sauce
1 T Balsamic Vinegar
1 T Tamari/Soy Sauce
1 T Orange Juice

Pour marinade over:

~ 1- 1 1/4 pound pork tenderloin or 4 small boneless pork medallions

Turn pork to be sure all surfaces are well coated with the marinade. Place in refrigerator for 1-2 hours; remove from refrigerator one-half hour before cooking.

Before or while cooking pork make Onion Sauce:

In a small skillet heat:

2 t olive oil


1 large Vidalia onion, peeled and very thinly sliced.

Sauté until onion is wilted and golden, then add:

2-3 T Stonewall Kitchen Vidalia Onion Fig Sauce

Grill or roast pork until done (150-160 degrees F), basting with any remaining marinade; time will vary given hotness of grill; medium temperature for ~ 20 minutes for a tenderloin. NOTE: If using a tenderloin it is best to let it sit for about 10 minutes before slicing, temperature should rise about 5 degrees in this time so set meat thermometer accordingly.

Serve pork medallions or sliced tenderloin topped with Onion Sauce.

Add 1 thinly sliced pear half-way through cooking onions.

Use just the marinade without the additional sauce:

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