BALSAMIC ONION SAUCE
Steps:
- Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
- Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.
BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR
Provided by Mark Bliss
Categories Citrus Onion Side Braise Wheat/Gluten-Free Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
- Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.
GLAZED PORK TENDERLOIN W/ ORANGE BALSAMIC SAUCE
This is a wonderful recipe that I picked up along the way and do not remember where it came from. It may have come from my cousin Karen when she was taking culinary classes. But this is a sure hit for those who have a grill and want to take the time with it!
Provided by Linda Kauppinen
Categories Other Sauces
Time 1h25m
Number Of Ingredients 20
Steps:
- 1. BRINE THE TENDERLOINS: For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved. Trim the tenderloins of excess fat and silver skin. Submerge them in the brine and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly and pat dry.
- 2. ROSEMARY-ORANGE GLAZE: In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside and cool slightly.
- 3. TENDERLOINS: Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes. Rub the brined tenderloins all over with the glaze and then season with pepper.
- 4. Put the tenderloins on the hot grill grate. Close the lid and grill for 7 minutes. Turn the tenderloins over, close the lid and grill another 6 minutes. Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes. At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat). Remove tenderloins from the grill and let rest for 5 minutes before carving. When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
- 5. ORANGE BALSAMIC SAUCE: Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloin.
BALSAMIC-ORANGE CIPOLLINI ONIONS
Cipollini Onions are wonderful little mild & slightly sweet onions that hold flavor really well. We were introduced to them this year through our CSA Seldom Seen Farms (Indiana). This is a recipe that was included on their weekly newsletter--there is not an original source listed. The recipe calls for 2 pounds of Cipollini--I only use 1 pound at a time since I'm normally cooking for 2. To prepare the onions, Cut off tops & roots, & peel off the outer layer. Be careful not to cut too much off the bottom of the onion, or it won't hold it's cute shape together when cooking. For easier peeling--quickly blanch the onions for about 30 seconds in boiling water.
Provided by KitchenAndCraftAdve
Categories Onions
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cipollini (see tips in description above).
- Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
- Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.
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