Article published January 30, 2007
Mini Pork Tenderloin Sandwiches with Caramelized Onions and Apple Butter
Olive oil
Salt and pepper
1 tablespoon butter
2 cups Spanish onions, thinly sliced
1 12-ounce roasted pork tenderloin, cooled
6 tablespoons apple butter
6 mini brioche buns
Brush pork tenderloin with olive oil and season with salt and pepper. Roast, uncovered, in shallow pan at 350 degrees for 25 to 35 minutes or until internal temperature is around 160 degrees.
While pork is cooking, heat butter in a large skillet over medium-high heat. Add onions; cook, stirring frequently, until onions are golden brown, 13 to 15 minutes. Remove from heat. Set aside to cool.
After pork tenderloin has cooked and been cooled, slice into 12 one-ounce slices.
Assemble the sandwich in the following order: Slice mini brioche buns in half. Spread 1 tablespoon of apple butter on bottom slice of buns, and then top with 2 one-ounce slices of pork. Spoon 2 tablespoons of caramelized onions on top of pork slice. Place top half of bun over caramelized onions.
Yield: 6 servings
Source: Marissa Sargent, BGSU Catering manager
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