Horseradish and Caramelized Onion Pork Sandwiches

Horseradish and caramelized onion pork sandwich.

Horseradish and caramelized onion pork sandwich.

As a spin-off from my recipe for Herb-Crusted Pork Tenderloin, I used the remainder of the meat to make these hearty sandwiches.  They worked into my menus for the week on an evening when Mr.  D. was working late and I needed to go out before he got home.  I was able to make his sandwich and mine leaving his covered in the refrigerator for his convenience when he got home.  His comment when I saw him later in the evening was that  “it was an outstanding sandwich”.  I had to agree with him.

Sweet onions ( I used a large Vidalia) are slowly caramelized with some complimentary seasonings and then paired with a spicy-hot creamy sauce in this fancy sandwich. The recipe calls for using a small French bread split lengthwise, but I used a small focaccia loaf.  Its heartiness and rustic texture seemed to suit the sandwich better, but the choice is yours as to what kind of bread you make it on,

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HORSERADISH AND CARAMELIZED ONION PORK SANDWICHES

Yield:   4 servings,  1-quarter of a loaf

Ingredients:

  • 1 Tablespoon. olive oil

    These seasonings really compliment the onions.

    These seasonings really compliment the onions.

  • 4 cups vertically sliced onion  (about 1 1/4 pounds)
  • 1  1/2 Tablespoons sugar
  • 1 Tablespoon red  wine vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 tesp. dried
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minces
  • 2 Tablespoons reduced-fat sour cream
  • 1 Tablespoons low-fat mayonnaise
  • 1 Tablespoon prepared horseradish
  • 1  ( 8-oz. ) loaf French bread, halved lengthwise
  • 1 cup torn lettuce leaves
  • 1 large tomato, sliced
  • 1  1/2 cup thinly sliced Herb-Crusted Pork Tenderloin (about 8 oz.), or any other sliced roast pork
Cooked roast pork, thinly sliced for a sandwich.

Cooked roast pork, thinly sliced for a sandwich.

1.  Heat oil in a large nonstick skillet over medium heat.  Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally.  Remove from heat, let cool.

The small of these  onions slowly cooking is fantastic.

The small of these onions slowly cooking is fantastic.

2.  Combine sour cream, mayonnaise, and horseradish; spread a layer evenly over cut side of bottom half of bread.  Arrange lettuce over the top, then onions.

Lettuce is the first layer, followed by the onions.

Lettuce is the first layer, followed by the onions.

Arrange the sliced pork over the onions,

Sliced pork goes on next, to be topped by sliced tomatoes.

Sliced pork goes on next, to be topped by sliced tomatoes.

top with sliced tomatoes, and spoon on remainder of sauce.  Cover with top half of bread.

A handful of sandwich.  So good!

A handful of sandwich. So good!

SOURCE:  COOKING LIGHT

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Eggnog Baked French Toast

Eggnog baked French Toast

Eggnog baked French Toast

If you are anything like me right about now you have “bits of this” and ” a little bit of that” left over from Holiday cooking and baking, and you’re wondering how to use it all up.  If it’s eggnog you want to use up, wonder no longer.  I have just the recipe for you.  You’re gonna love it, and so will any children you may be feeding.  This might even turn into a post Holiday tradition, or a special breakfast for New Year’s morning.

The cranberries provide a hit of tartness in amongst the sweet.

The cranberries provide a hit of tartness in amongst the sweet.

Besides including eggnog, this French toast will also accommodate any other additions such as fresh or dried cranberries, or raisins that you might want to add.  In my version, pictured here, I used fresh cranberries, and we particularly liked the occasional tartness in amongst the sweetness of the toast.   Since this is prepared the night before and baked in the morning it is an ideal menu item for either breakfast or brunch.

Great for a Holiday breakfast or brunch.

Great for a Holiday breakfast or brunch.

EGGNOG BAKED FRENCH TOAST

YIELD:   4 servings

INGREDIENTS

  • 4 large eggs
  • 1 cup low-fat eggnog
  • 1/4 cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 small French baguette, (or half a large one) cut into 1-inch cubes.  (About 5-6 cups )
  • 1 cup additional fruits, i.e. cranberries, raisins, dried cherries

DIRECTIONS

Break the eggs into a large mixing bowl, and whisk briefly.  Add the eggnog, maple syrup, and vanilla and mix in.  Add the cinnamon and nutmeg.  Whisk well till all is evenly combined.

Stir in the bread cubes until evenly coated.  Stir in the fruit.

Lightly grease a 2-quart baking dish.  Transfer the bread-egg mixture to the baking dish.  Cover with plastic wrap, and refrigerate at least 2 hours or over night.

When you are ready to bake, preheat the oven to 375* F.   Remove the plastic wrap, and bake for 25 – 30 minutes or until puffed and light golden brown.  Let cool a few minutes, then serve with a dusting of confectioners’ sugar and additional maple syrup if desired.

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SOURCE:   Everyday Occasions,  via Annie’s Eats Blog