This recipe isn’t all that new; it’s the same basic marinade as this recipe I posted awhile back. But the spring onions are a nice seasonal touch, and it seemed worth sharing this version. Plus, I had to share about the great Pinot Noir we had with it!
3 spring onions, bulb and light green part, chopped
1 tbsp butter
salt + pepper to taste
Caramelize the onions as the pork cooks. Start by melting the better in a large skillet on medium, then add the onions. Stir to thoroughly coat with butter, add salt to taste. Cook on medium, stirring occasionally but not too often, as you want the onions to brown (a sign they are moving toward a nice sweet, caramelized state). Turn the heat up a bit if they don’t seem to be getting brown. When they are nicely browned, reduce heat to low to keep warm.
When the pork is ready, slice it to serve. Place 3 to 4 slices per plate, then top with the caramelized onions. Enjoy! I served this with the Sweet Potatoes with Cumin Sage Butter, one of my favorite sides. A great combination even before adding the wine into the mix!
Wine Pairing: I was already thinking Pinot Noir would probably work well with this. It’s generally good with pork, especially the delicate pork tenderloin; and it works with the sweetness of the potatoes. So I was quite pleased when my friend John dropped by with a a bottle of the 2009 Etude Pinot Noir from Carneros. It lived up to expectations, with delicate, silky mouthfeel, cherry fruit and a bit of earthiness. An early contender for Wine of the Year mention!