Recipe Courtesy of Mary James Lawrence
2 Pork Tenderloins
1/4 cup Dr. Pete's Burgundy Marinade or your favorite marinade
2 (3-inch) pieces rosemary
ONION MARMALADE
1/4 cup olive oil
2 large onions (10 cups), slice thin
1/2 cup raspberry vinegar
1/3 cup honey
1 teaspoon paprika
salt and freshly ground black pepper
MUSTARD CREAM SAUCE
3 tablespoons minced shallot
1 tablespoon olive oil
1/2 cup white wine
2 cups cream
2 1/2 tablespoons Dijon mustard
1 teaspoon dried thyme
Fresh raspberries (garnish)
Trim tenderloins of fat and silver skin. Place in Ziploc bag. Add marinade and rosemary branches. Marinate for 6 to 8 hours in the refrigerator.
Prepare charcoal grill or preheat gas grill. Add tenderloins and grill to internal temperature of 165 degrees.
ONION MARMALADE
In a large saute pan, heat olive oil. Add onions and saute until beginning to caramelize. Add the raspberry vinegar, honey, and paprika. Reduce until thickened and glazed. Season to taste. Ten cups of onions yields about 3 1/2 to 4 cups marmalade.
MUSTARD CREAM SAUCE
In a 2-quart sauce pan or saucier, sate shallots in olive oil until beginning to brown. Deglaze with white wine. Whisk in cream and mustard. Add thyme. Reduce to coating consistency. Can do ahead. Store in refrigerator.
TO SERVE
Slice pork into 1/2 medallions. Place small mound of Onion Marmalade in center of plate. Surround with several pork medallions. Puddle Mustard Cream Sauce on or just in front of meat. Sprinkle with fresh raspberries.