Maple Pork Panini with Balsamic Caramelized Onions

Maple-Pork Panini with Balsamic Caramelized Onions

This recipe is the perfect way to use up your left over maple-garlic-ginger glazed pork tenderloin, if you missed that recipe it's a real winner and it can be found here. Go on - go make it! This recipe will be here when you're done.


  • 8 pieces sliced sourdough bread

  • 2 large white onions, sliced

  • 2 tbsp brown sugar

  • 1 tbsp balsamic vinegar

  • 12 slices maple glazed pork (recipe here.)

  • 4 slices monteray jack cheese

  • sliced green onion

  • butter, salt & pepper


  1. In large frying pan, add 2 tbsp butter on medium low heat. When simmering, add onion and cook until wilted and translucent, 4-6 minutes. Add brown sugar and balsamic vinegar and cook until onions are deeply caramelized, 5-10 minutes more. Take off heat.

  2. Lay 8 slices of bread on cutting board. To each of four slices, add one slice of cheese, 3 slices of maple-glazed pork tenderloin, sliced green onion. Divide caramelized onion between 4 sandwiches. 

  3. Place second piece of bread on top and generously butter the outside. Cook in panini press, or - if unavailable, in frying pan over medium-low heat, flipping once, until crispy and toasted.

Maple Pork Panini with Balsamic Caramelized Onions

Maple Pork Panini with Caramelized Onions


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