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.
