Pork Medalions on Potato Pancake

Pork:
1		Pork Tenderloin (about 2 lbs)
2-3 tbs		Jerk seasoning (or any other desired seasoning)
Caramelized Onions
2		medium onion, sliced
1/4 cups		Sun-dried Cherries
Potato Pancakes
26 oz		frozen hash browns (1 package)
3 tbs		buttermilk pancake mix
3		eggs
1		package leek soup mix
1 bunch		scallion, thinly sliced
3 tbs		water
		canola oil for frying.

Pork:
1	Cut the tenderloin into 2 pieces, about 7-8 inches long. Rub both pieces with the seasoning, coating completely.
2	Heat saute pan to smoking. Sear tenderloins on all sides to form brown crust around meat. Finish tenderloin in a 350° oven until internal temperature reads 145°. Let rest at least 10 minutes. (Pork can be made ahead and refrigerated).
3	Before serving, slice pork into thin slices, about 1/8 - 1/4 inch thick. If pork is cold, reheat on the griddle prior to serving.
Potato Pancakes:
1	Combine all pancake ingredients in a large bowl (excluding the oil). Heat oil on a griddle over medium-high heat. Drop hash brown mixture in tablespoon-sized portions, onto griddle and cook until colden brown, turning once. Drain on paper towels.
Caramelized Onions:
1	In a medium sauce pan, heat a small amount of oil, about 1 tbs. When hot, add sliced onions. Cook covered over medium-low heat, stirring occassionally. Continue cooking until browned and sweet. If the onions begin to burn, add a small amount of water to cool the cooking.
Finishing:
1	Reheat pancake on griddle or pan over low heat. With pancake on heat, add a small bed of onions, followed by a thinly sliced Pork medalion. Top with 1 or 2 cherries.

Servings: 12

Yield: 24 appetizers

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

canola oil for frying.