Pork Medallions with
Caramellized Onion Marmalade
Serves 8
2 Tbsp unsalted butter
2 white onions, finely chopped
2/3 cup sugar
3/4 cup, plus 1/3 cup dry red wine
3/4 cup raspberry vinegar
Freshly ground sea salt
8 pork medallions, about 4 ounces each
Freshly ground pepper
1 tsp minced rosemary
2 ounces pancetta
2 Tbsp olive oil
8 garlic cloves
1/4 cup balsamic vinegar
1 1/2 cups beef stock
Melt the butter in a large saucepan. Add the onions and sugar, cover and cook over low heat, stirring occasionally, until the onions are caramellized, about 30 minutes. Add 3/4 cup of the wine and the raspberry vinegar and boil until the liquid is syrupy, about 8 minutes. Season with salt to taste.
Season the pork with salt and pepper and sprinkle with rosemary. Top each medallion with a slice of pancetta and, untin kitchen string, tie up like a package.
Heat the olive oil with the garlic in a large skillet. Add the pork medallions, pancetta side down, and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to medium, turn the medallions and cook until just cooked through and browned on the second side, about 3 minutes. Transfer pork to a warmed platter and cover loosely with foil. Discard the garlic.
Add the remaining 1/3 cup of red wine and the balsamic vinegar to the skillet and boil over moderate heat, scraping the browned bits on the bottom, until reduced by half, about 2 minutes. Add the stock and simmer until reduced to 2/3 cup, about 5 minutes. Stir in any accumulated juices from the pork and season with salt and pepper.
Remove the string, set the pork medallions on plates and spoon the marmalade alongside. Pour the sauce over the medallions.
Wine Suggestion
Pinot Noir is the perfect match.