Bacon-onion jam makes a terrific sandwich condiment. A mix of bacon, caramelized onion and balsamic vinegar provides a salty, savory, tangy and a bit sweet jammy spread. This jam is the ideal pairing for pork tenderloin. Combining the jam, pork and a touch of green (or even a slice of pear) makes for a winning game day appetizer.
Bacon-Onion Jam Pork Tenderloin Sliders
¾ pound slab bacon, diced into cubes
4 medium Spanish onions, peeled and diced
1½ teaspoons mustard seed
2½ tablespoons dark brown sugar
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper
Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jammy consistency, approximately 40-60 minutes. (Add a little more water as needed.)
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. Adapted from: NYT
Pork Tenderloin Sliders
Preheat oven to 400F. Season pork loin with salt and pepper and desired spices & herbs.
In an oven safe skillet, heat oil over medium high heat. Sear pork tenderloins on all sides and place in the oven to finish baking.
Bake pork loins for 10 -12 minutes or until internal temperature reaches 145F. Remove from the oven and the pan and let rest 5 minutes.
Thinly slice the pork tenderloin on a cutting board. Assemble by layering on slider buns topped with onion jam and some kind of greens. Arugula, micro greens or a slice of pear.
