- 8 ounces red pearl onions
- 3 slices thick cut bacon, chopped
- 2 pounds pork tenderloin, cut into 8 pieces
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 teaspoons light brown sugar
- 2 cups julienned apple, such as honey crisp or pink lady
- 1/2 cup dry vermouth
- 1/4 cup heavy cream
- 1/2 teaspoon spoons fresh thyme leaves
Preheat the oven to 350 degrees F.
Bring a medium-size sauce pan of water to a boil. When boiling add salt to taste. Drop the pearl onions in the water and cook for 2 to 3 minutes or until tender. Shock the onions in a bowl of ice water. To remove the peel cut the top off and squeeze the onion out from the bottom. Cut the onions in half or into quarters if large and set aside.
In a large saute pan over medium heat cook the bacon until crisp. Transfer the bacon to a paper towel lined plate.
Rinse the pork in cool water and pat with paper towels to dry. Season with salt and pepper both sides.
Heat the butter in a large saute pan over medium heat. Add the pork and brown evenly on all sides. Transfer to an ovenproof dish and bake for 10 to 12 minutes. Add the brown sugar and the onion to the pan in which you browned the pork. Cook, stirring, until just soft. Add the apples and continue to cook for 2 to 3 minutes longer. Add the vermouth and cook until it has reduced by half about 3 minutes. Add the heavy cream and thyme leaves and cook for 2 minutes longer.
Remove the pork from the oven. (Cover pork chops and let rest for 5 minutes.) Pour the pan juices into the pan with onion mixture. Stir over medium heat. 2 pieces each on 4 individual dinner plates and top each piece with 1/4 of the onion and apple mixture.