- 2 1/2 pounds pork tenderloins (silverskin trimmed)
- 2 teaspoons lime zest (finely grated)
- 1 1/2 teaspoons salt (preferably kosher)
- 2 teaspoons chili powder
- 1 tablespoon vegetable oil
- 24 dinner rolls (or slider, split)
- 2 cups watercress (baby, or arugula)
- 8 slices bacon (thick-cut, cut crosswise into 1-inch length pieces)
- 2 pounds yellow onions (large, thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 cup brewed coffee (not dark roast or bourbon)
- 1/4 cup cider vinegar
- 3 tablespoons light brown sugar
- 2 teaspoons fresh thyme
- 1 teaspoon dried thyme
- To make bacon-onion “jam”: In large skillet, cook bacon over moderately high heat, stirring occasionally, until crisp and brown, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 3 tablespoons bacon fat, discard the rest.
- In batches, covering after each addition, add onions to skillet and cook over moderate heat, stirring occasionally, until they all wilt and fit into the skillet. Season with salt and pepper.Reduce heat to low and cook, uncovered, stirring occasionally, until onions are very tender and golden brown, about 30 minutes.
- Stir in reserved bacon with the coffee, vinegar, brown sugar and thyme and bring to a boil over moderately high heat. Boil, stirring often, until liquid is syrupy and reduced to a few tablespoons, 7 to 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups. (Jam can be covered and refrigerated for up to 1 week. Bring to room temperature before using.)
Fisher 5 months ago
Delicious, that jam is to die for.