Grilled pork tenderloin with caramelized onion sauce with capers and anchovies

By Chef Jody Adams

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.