Pork Tenderlion & Vadalia onions . . .

Earthy Vidalias find their way into every element of this dish.

Yield: 4 servings


Caramelized Vidalia and Sweet Corn Mashed Potatoes
4 large Yukon Gold potatoes, peeled and quartered
1/2 cup (125 mL) buttermilk
1/4 cup (60 mL) unsalted butter
1 cup (250 mL) caramelized Vidalia onions
1 cup (250 mL) sweet corn kernels
salt and pepper

Vidalia and Sweet Corn Salad
2 tablespoons EACH (60 mL total) extra virgin olive oil and butter
2 cups (500 mL) chopped Vidalia onions
2 cups (500 mL) sweet corn kernels
1/2 cup (125 mL) finely diced red bell pepper
1/4 cup (60 mL) finely chopped flat leaf parsley
salt and pepper

Braised Vidalia Onions
3 tablespoons (45 mL) extra virgin olive oil
2 extra large Vidalia onions, peeled and cut through the root into wedges
1/4 cup (60 mL) balsamic vinegar
1/4 cup (60 mL) chicken stock
salt and pepper

Roasted Pork Tenderloin
1 tablespoon (15 mL) extra virgin olive oil
1 tablespoon (15 mL) smoked paprika
1 teaspoon EACH (25 mL total) salt, onion powder, garlic powder, dried oregano, dried basil
1/2 teaspoon (2 mL) pepper
1/4 teaspoon (1 mL) cayenne
2 pork tenderloins (each about 12 oz/340 g), trimmed of fat and silver skin


Caramelized Vidalia and Sweet Corn Mashed Potatoes
1. Place potatoes in a pot of cold, salted water and bring to a boil over high heat. Reduce temperature to medium and
cook, partially covered, until fork tender, about 15 minutes.
2. Drain water from potatoes and mash with butter and enough buttermilk to achieve a creamy consistency, then fold in
onions and corn kernels and season to taste with salt and pepper.


Vidalia and Sweet Corn Salad
1. In a large skillet set over medium heat, add oil and melt butter.
2. Add onions and sauté until golden, about 30 minutes, stirring frequently, then add corn kernels and bell pepper and
cook 5 minutes more.
3. Stir in parsley and season to taste with salt and pepper.


Braised Vidalia Onions
1. In a large skillet set over medium heat, add oil, onions, vinegar and stock and cook until onions are golden brown,
about 40 minutes, stirring occasionally, then season to taste with salt and pepper.

Roasted Pork Tenderloin
1.    Set an ovenproof skillet over medium-high heat and add oil.
2.    Stir together dried herbs and spices and rub over tenderloins.
3.    Place tenderloins in hot skillet and sear on all sides, then transfer skillet to a preheated 350  degrees Fahrenheit oven and  roast until internal temperature registers 142 degrees on an  instant read thermometer; about 25 minutes.
4.    Remove skillet from oven, tent tenderloins with foil and let rest 5 minutes before cutting crosswise into ½-inch-thick slices.


To Plate:

Divide mashed potatoes on 4 plates, fan out tenderloin slices, top with braised onions and Vidalia-corn salad  and  serve immediately. A cool, slightly fruity white wine is a great accompaniement.

Note on Vadalia onions: A Vidalia onion is a sweet onion of certain varieties, grown in a production area defined by law in Georgia and by the United States Code of Federal Regulations (CFR). The varieties include the hybrid yellow granex, varieties of granex parentage, or other similar varieties recommended by the Vidalia Onion Committee and approved by the U.S. Secretary of Agriculture.
The onions were first grown near Vidalia, Georgia, in the early 1930s. It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown. Mose Coleman is believed to be the person who discovered the sweet Vidalia Onion variety in 1931.
The Vidalia onion was named Georgia's official state vegetable in 1990.