Pork Tenderloin Medallions In Dry Sherry Caramelized Onions

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   1. In a medium dish, mix 1 tablespoon of sherry, horseradish, ketchup, and worcestershire sauce.

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   2. Thinly slice tomatoes. Then cut slices into thirds.

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   3. Add tomato to sauce.

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   4. Place dish in the refrigerator for 35-40 minutes.

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   5. Preheat oven to 350.

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   6. Thinly slice onion into rings.

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   7. In a large surface-to-oven saucepan, heat olive oil.

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   8. Add onion and a little sherry.

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   9. Cover and allow to begin the caramelizing process over a medium-high heat for about 7-8 minutes. Stir occasionally.

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    10. Remove sauce from the refridgerator.

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    11. Dip pork medallions in sauce on both sides.

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    12. Place pork in the pan with the onions and increase the heat to high to get a good sear.

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    13. Flip pork to acheive a sear on the other side.

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    14. Pull pork medallions and oinion pieces together into the center of the pan so that the medallions are touching.

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    15. Pour the remaining sauce over the top of the pork, cover and place in oven for 25-30 minutes.

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    16. Serve with your favorite sides.

No additional tips available.