INGREDIENTS
1/8 cup water
1 teaspoon cornstarch
1 1/2 teaspoon vegetable oil
3 1/2 tablespoon butter, divided
2 cups sliced red onions, 1/8 inch (7 oz)
as needed salt
as needed ground black pepper
5 oz. Captain Morgan Spiced Rum divided
1 tablespoon balsamic vinegar
3/4 cup Hale orange juice
as needed olive oil
12 each pork medallions, 3oz ea.(2 1/4 lbs)
18 each Hale orange wheels, 1/4 inch thick
as needed fresh chopped parsley
PREPARATION
To prepare the sauce, combine the water and cornstarch, mix well and reserve. Combine the oil and 1/2 tablespoon of butter in a saute´ pan over medium heat. When the liquid is bubbling, add the onions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slowly saute´ the onions until golden brown. Deglaze the pan with 1/4 cup of rum, add the vinegar and the Hale orange juice and bring to a boil. Add the reserved cornstarch slurry, return to a boil and simmer for 2 minutes. Remove from the heat and hold warm, or cool, cover and refrigerate.
To prepare each portion, heat a small amount of olive oil in a hot saute´ pan. Dry, season (with salt and pepper) and saute´ two pork medallions, remove and hold warm. Deglaze the pan with 1/2 oz. of rum, add 2 oz. of the onion sauce, heat and finish with 1/2 tablespoon of butter. Top the pork medallions with the sauce and garnish the plate with fresh Hale orange wheels and chopped parsley.
YIELD: 6 servings