Pork and Caramelized Onion Sandwiches

  • Yield: 24 servings
  • Prep: 15 mins
  • Cook: 34 mins


2large onions, thinly sliced (about 3 cups)
3tablespoons olive oil
1 1/2teaspoons fresh rosemary leaves, minced or 3/4 teaspoon dried
1 1/2teaspoons Tabasco pepper sauce, divided
1clove garlic, minced
1/2teaspoon salt
1/8teaspoon ground cloves
3whole pork tenderloins, about one pound each
1 1/2tablespoons dry white wine
1tablespoon bread crumbs, plain
24-- cocktail buns
Caramelized Onion:
5-- Spanish onions
4tablespoons vegetable oil
1cup sugar
1cup white wine


  1. Place onion slices, 1 tablespoon olive oil, rosemary, 1 teaspoon Tabasco pepper sauce, garlic, salt and cloves in a 9×13-inch baking dish. Mix well. Place tenderloins in dish and coat with onion mixture. Cover and marinate in refrigerator at least 2 hours or overnight.
  2. Remove pork from onions and set aside. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add onions and marinade and cook, stirring one minute. Reduce heat to medium-low and cook 12 to 15 minutes longer, stirring frequently, until onions are golden brown and very tender (add 1 tablespoon of water if skillet gets too dry). Add 1 1/2 teaspoon wine and simmer until evaporated. Remove from heat. Add bread crumbs and the remaining 1/4 teaspoon Tabasco sauce to onions and toss to mix well. Set aside.
  3. Preheat oven to 450F. Heat remaining 1 tablespoon olive oil in large skillet. Add tenderloins and brown about 4 minutes, turning to brown all sides. Spray a 9 x 13-inch baking pan with vegetable nonstick spray. Transfer pork to dish and press onion mixture firmly on top and sides of browned tenderloins. Roast for 10 to 15 minutes or until a meat thermometer inserted in the thickest part registers 155 F. Remove from oven , let pork stand 10 minutes; slice and serve on buns with Caramelized Onions.
  4. Caramelized Onions: Peel and slice onions, saute in oil, add sugar, stir, deglaze skillet with wine and reduce this mixture until dry.

Nutritional Info *per serving

  • Calories 171
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 130mg
  • Carbohydrate 18g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 0%
  • Iron 4%