Rialto Restaurant & Bar

Reserve a table

Grilled pork tenderloin with caramelized onion sauce with capers and anchovies

Makes 1 ½ cups

Put 1 cup caramelized onions and 1 teaspoon fennel seeds in the bowl of a food processor and pulse until coarsely chopped. Add 2 anchovies, rinsed and chopped and 2 tablespoons rinsed capers and pulse several times. The mixture should be chopped, not pureed.

Put the onion mixture in a small saucepan and add 3 tablespoons sherry vinegar and 1 teaspoon chopped rosemary. Cook 4 minutes over a low heat. Taste, and season with Kosher salt and freshly ground black pepper if necessary,

Season the pork tender loin with salt and pepper. Brush a grill pan with vegetable oil and heat over medium heat. Cook 1 ½ pounds pork tenderloin on each side for 7 minutes or until done. Allow to rest 4 minutes. Then slice and serve with the onion sauce.