Pork and Caramelized Onion Sandwiches

  • Yield 24 servings
  • Prep 15 mins
  • Cook 34 mins

A perfect small bite of savory pork and sweet onions served on a small roll.


2 large onions, thinly sliced (about 3 cups)
3 tablespoons olive oil
1 1/2 teaspoons fresh rosemary leaves, minced or 3/4 teaspoon dried
1 1/2 teaspoons Tabasco pepper sauce, divided
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground cloves
3 whole pork tenderloins, about one pound each
1 1/2 tablespoons dry white wine
1 tablespoon bread crumbs, plain
24 -- cocktail buns
Caramelized Onion:
5 -- Spanish onions
4 tablespoons vegetable oil
1 cup sugar
1 cup white wine


  1. Place onion slices, 1 tablespoon olive oil, rosemary, 1 teaspoon Tabasco pepper sauce, garlic, salt and cloves in a 9×13-inch baking dish. Mix well. Place tenderloins in dish and coat with onion mixture. Cover and marinate in refrigerator at least 2 hours or overnight.
  2. Remove pork from onions and set aside. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add onions and marinade and cook, stirring one minute. Reduce heat to medium-low and cook 12 to 15 minutes longer, stirring frequently, until onions are golden brown and very tender (add 1 tablespoon of water if skillet gets too dry). Add 1 1/2 teaspoon wine and simmer until evaporated. Remove from heat. Add bread crumbs and the remaining 1/4 teaspoon Tabasco sauce to onions and toss to mix well. Set aside.
  3. Preheat oven to 450F. Heat remaining 1 tablespoon olive oil in large skillet. Add tenderloins and brown about 4 minutes, turning to brown all sides. Spray a 9 x 13-inch baking pan with vegetable nonstick spray. Transfer pork to dish and press onion mixture firmly on top and sides of browned tenderloins. Roast for 10 to 15 minutes or until a meat thermometer inserted in the thickest part registers 155 F. Remove from oven , let pork stand 10 minutes; slice and serve on buns with Caramelized Onions.
  4. Caramelized Onions: Peel and slice onions, saute in oil, add sugar, stir, deglaze skillet with wine and reduce this mixture until dry.



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