Pork Tenderloin Medallions In Dry Sherry Caramelized Onions

• Pork tenderloin cut into 8 medallions.
• Dry sherry (cooking sherry).
• Olive oil.
• One large, sweet onion, diced.
• Three to four pieces of sun-dried tomatoes.
• One and a half teaspoons of horseradish.
• Two tablespoons of ketchup.
• One tablespoon of worscestershire sauce.
• Apple butter.

1. 1. In a medium dish, mix 1 tablespoon of sherry, horseradish, ketchup, and worcestershire sauce.
2. 2. Thinly slice tomatoes. Then cut slices into thirds.
3. 3. Add tomato to sauce.
4. 4. Place dish in the refrigerator for 35-40 minutes.
5. 5. Preheat oven to 350.
6. 6. Thinly slice onion into rings.
7. 7. In a large surface-to-oven saucepan, heat olive oil.
8. 8. Add onion and a little sherry.
9. 9. Cover and allow to begin the caramelizing process over a medium-high heat for about 7-8 minutes. Stir occasionally.
10. 10. Remove sauce from the refridgerator.
11. 11. Dip pork medallions in sauce on both sides.
12. 12. Place pork in the pan with the onions and increase the heat to high to get a good sear.
13. 13. Flip pork to acheive a sear on the other side.
14. 14. Pull pork medallions and oinion pieces together into the center of the pan so that the medallions are touching.
15. 15. Pour the remaining sauce over the top of the pork, cover and place in oven for 25-30 minutes.
16. 16. Serve with your favorite sides.

tenderloin, sherry, olive oil, sweet onion, three, horseradish, ketchup, worscestershire sauce, apple butter

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-medallions-in-dry-sherry-caramelized-onions-52453381 (may not work)