Swimming in Onions?!

Hi everyone

Hope your summer is going well and you survived (perhaps just barely) the heat of last week...that was unreal!

I wanted to feature for you a recipe that you can do on the BBQ but also that uses up some of the staple items you receive in your monthly GGFB.  This is a recipe that I make at home, but I don't usually use a recipe!! (I cook a lot like that, do you??!) I am intrigued to try the actual recipe now and see how it compares to my 'on-the-fly' version. 

So here you go.  Stay cool and keep in touch.  We are always appreciative of your suggestions, feedback and referrals! 

Corrine

Pork Tenderloin with Caramelized Onions and Apple

Ingredients

4 onions
3 tbsp (50 mL) extra-virgin olive_oil
1 apple, peeled, cored and thinly sliced
2 pork tenderloins, about 1-1/2 lb (750 g) total
1/2 tsp (2 mL) pepper
2 cups (500 mL) sodium-reduced beef stock
1/2 cup (125 mL) cider or apple_juice
2 tsp (10 mL) cornstarch

Preparation

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.

Source : Canadian Living Magazine: May 2007