Pork Medallions with Onion Marmalade gluten free

Pork Medallions with Onion Marmalade gluten free

Ingredients

  • 2 medium white onions, finely chopped
  • 6 tablespoons unsalted butter
  • 2/3 cup sugar
  • 3/4 cup plus 1/3 cup dry red wine
  • 3/4 cup raspberry vinegar
  • Salt
  • Eight 4-ounce pork loin medallions
  • Freshly ground pepper
  • 1 teaspoon minced rosemary
  • 8 very thin slices of pancetta
  • 2 tablespoons pure olive oil
  • 8 garlic cloves
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups beef stock

Directions

  1. In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes.
  2. Add 3/4 cup of the wine along with the raspberry vinegar and boil until the liquid is syrupy, 8 minutes.
  3. Season with salt.
  4. Meanwhile, season the pork with salt and pepper; sprinkle with the rosemary.
  5. Top each medallion with a slice of pancetta and tie together with string.
  6. In a skillet, heat the oil and garlic. Add the pork, pancetta side down, and cook over moderately high heat until browned, 3 minutes.
  7. Reduce the heat to moderate, turn the medallions and cook until just cooked through, 3 minutes.
  8. Transfer to a platter and tent with foil. Discard the garlic.
  9. Add the remaining 1/3 cup of wine and the balsamic vinegar to the skillet and boil, scraping up the browned bits, until reduced by half, 2 minutes.
  10. Add the stock and simmer until reduced to 2/3 cup, 5 minutes.
  11. Stir in any pork juices and season with salt and pepper.
  12. Remove the string and set the pork on plates. Serve with the onion marmalade and sauce.