FOR CARAMELIZED ONIONS
FOR RED WINE REDUCTION
For pork tenderloin
Wrap each pork tenderloin with slices of bacon. Wrap tightly with plastic wrap and place in refrigerator to chill (approximately ½ hour)
Once chilled, remove plastic wrap and slice pork tenderloin into 1-inch thick steaks. Season steaks with salt and pepper.
Place pan on stove over HIGH heat and add olive oil. Sear steaks (approximately 30 seconds per side) and place on a baking sheet lined with aluminum foil. Bake in 350 degree oven for 8 minutes, then remove from oven and let rest for 10 minutes before plating.
For caramelized onions
Place pan on stove over HIGH heat and add butter. Once butter has melted, add onions, oporto, and brown sugar. Cook until onions are fragrant and caramelized (approximately 15 minutes), then transfer to plates with pork tenderloin steaks.
For red wine reduction
Place pan over stove on HIGH heat and add 1 cup of wine. Add brown sugar, cinnamon sticks, cardamom, and clove and cook until mixture is half its original volume.
Remove pan from heat and add remaining 1 cup of wine and cornstarch. Strain liquid and add salt and pepper to taste before plating.