Well here we are. Part 2. If you made the maple, garlic & ginger glazed pork tenderloin I think you know how much potential lies ahead of us. That pork is tender, succulent, sweet and savoury. It's my kinda pork. If you missed it, the recipe can be found here. Hopefully you've got some left overs (if you don't, you're my hero.)
This recipe is the brainchild of my aunt Dorothy who was recently visiting from Toronto. She loves food as much as I do and was one of the people that sparked my interest in cooking many years ago. (She also introduced me to Scottie's Eggs, recipe here.) I think this recipe must of come to her in a dream because she was so excited by the prospect of it, she texted me at 5am with plans for the left over pork: "Don't eat the caramelized onions or pork! Cheese! Panini's for dinner tonight!"
Well in the wise words of Walt Disney: All our dreams can come true, if we have the courage to pursue them. And damn, this dream was tasty.
A bit of warning. If you don't LOVE caramelized onions, you might want to forgo this recipe. If you THINK you don't like caramelized onions but haven't made them. Stop, cut up an onion and make them now. They are sticky and sweet and damn delicious.
Added to the mix is our left over maple, garlic & ginger glazed pork tenderloin and monteray jack cheese (or any cheese of your choice) between two slices of sourdough bread. Butter that bad boy and grill it until crispy and golden on the outside and oooooooeey and gooey on the inside.
That's my kind of supper, using up left overs means we got 2 meals out of one. And from start to finish you're eating in 15 minutes. Now ... what to do with the rest of my night?