There's a double-onion whammy in these savory appetizers. The pork tenderloin is roasted in a crust of onions, and the sandwiches are laced with a sweet-and-savory onion jam.

Pork and Caramelized Onion Sandwiches

2 large onions, thinly sliced (about 3 cups) 3 tablespoons olive oil 1 1/2 teaspoons minced fresh rosemary leaves, or 3/4 teaspoon dried 1 1/2 teaspoons Tabasco pepper sauce, divided use 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon ground cloves 3 whole pork tenderloins, about one pound each 1 1/2 tablespoon dry white wine 1 tablespoons plain bread crumbs 24 cocktail buns

5 Spanish onions 4 tablespoons vegetable oil 1 cup granulated sugar 1 cup white wine

Place onion slices, 1 tablespoon olive oil, rosemary, 1 teaspoon Tabasco pepper sauce, garlic, salt and cloves in a 9x13-inch baking dish. Mix well. Place tenderloins in dish and coat with onion mixture. Cover and marinate in refrigerator at least 2 hours or overnight.
Remove pork from onions and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add onions and marinade and cook, stirring one minute. Reduce heat to medium-low and cook 12 to 15 minutes longer, stirring frequently, until onions are golden brown and very tender (add 1 tablespoon of water if skillet gets too dry). Add 1 1/2 teaspoon wine and simmer until evaporated. Remove from heat. Add bread crumbs and the remaining 1/4 teaspoon Tabasco sauce to onions and toss to mix well. Set aside.
Preheat oven to 450°F (230°C).
Heat remaining 1 tablespoon olive oil in large skillet. Add tenderloins and brown about 4 minutes, turning to brown all sides. Spray a 9x13-inch baking pan with vegetable nonstick spray. Transfer pork to dish and press onion mixture firmly on top and sides of browned tenderloins. Roast for 10 to 15 minutes or until a meat thermometer inserted in the thickest part registars 155°F (approximately 65°C). Remove from oven , let pork stand 10 minutes; slice and serve on buns with Caramelized Onions.

Makes 24 appetizer servings.

Caramelized Onions: Peel and slice 5 Spanish onions, saute in 4 tablespoons vegetable oil, add sugar, stir, deglaze skillet with 1 cup wine and reduce this mixture until dry.

Nutrition Facts: Calories 190 calories Protein 13 grams Fat 6 grams Sodium 130 milligrams Cholesterol 35 milligrams Saturated Fat 1 grams Carbohydrates 18 grams

Recipe provided courtesy of Pork, The Other White Meat.