Pork Tenderloin with Caramelized Onions and Dates

This is a takeoff on a recipe for pork tenderloin and figs .With the Mission figs I felt like I was chewing into ground glass .You can't really eliminate the seeds from figs, so I used dates and the recipe was even better (at least my husband and I thought so ).The other thing that always needs to be done with a pork tenderloin is to remove the fat and the silver skin .I trim my pork tenderloin using a knife and a pair of kitchen scissors . I cut off the two ends to make the tenderloin a more even thickness and I eliminate 95% of the visible fat using the shears . The silver skin needs to be pulled away from the tenderloin  also, and discarded . After all of that , here is the recipe!

Ingredients:

2 pork tenderloins trimmed and defatted
3 tablespoons of olive oil
2 yellow onions,sliced
1 teaspoon sugar
1 tablespoon balsamic vinegar
2 teaspoons of minced rosemary
15 pitted dates , cut into quarters
2 tablespoons of flat leafed parsley chopped
Salt and pepper to taste

Preparation:

Take the trimmed tenderloins and salt and pepper both sides
Set aside and let them reach room temperature,about 20 minutes
Meanwhile preheat oven to 350 degrees
Heat 3 tablespoons olive oil in saute pan until oil is hot but not smoking
Add onions and cook over high heat until they begin to brown
Add sugar and cook for 5 minutes
Add the balsamic vinegar , reduce heat to low and continue to cook onions for about 15 minutes,or until they are a nice brown caramel color
Add minced rosemary and dates
Cook this mixture slowly for about 10 minutes
In the interim, place the tenderloins in the oven and roast until pork reaches 160 degrees on a meat thermometer , about 20 minutes
Remove pork from oven when done and let rest for about 10 minutes
Slice pork and place on platter
Add parsley to onions and dates and surround the sliced tenderloins with the mixture, and serve

Serves 4 to 6

I am very excited

I have completed the copy editing on my cookbook !I will receive the first proof in September and I am hoping that by mid October the book will be released .It will be on sale through Amazon and the Barnes and Noble sites . My many thanks to my husband Buzz for all of his support . The title is " My Mom's a Good Cooker "A Working Mom's Guide to Family Dinners " Have a look at the cover picture!!!

 

Heirloom Tomatoes and Cucumber on Fresh Basil Leaves

Summer Basil leaves are plentiful in August in our container garden. I like to make Basil Pesto and Caprese Salads too, but sometimes the best is the most simple  to make. I get my heirloom tomatoes mostly from Harris Teeter .I prepare a bed of fresh basil leaves along the lines of a kaleidoscope and add the tomatoes and cucumbers to follow the same pattern. I season with kosher salt and freshly ground pepper. I drizzle some balsamic vinaigrette . Yum !The recipe for the vinaigrette has been posted on the blog as an earlier recipe. Enjoy!