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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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In a medium dish, mix 1 tablespoon of sherry, horseradish, ketchup, and worcestershire sauce. 2. Thinly slice tomatoes. Then cut slices into thirds. 3. Add tomato to sauce. 4. Place dish in the refrigerator for 35-40 minutes. 5. Preheat oven to 350. 6. Thinly slice onion into rings. 7. In a large surface-to-oven saucepan, heat olive oil. 8. Add onion and a little sherry. 9. Cover and allow to begin the caramelizing process over a medium-high heat for about 7-8 minutes. Stir occasionally. 10. Remove sauce from the refridgerator. 11. Dip pork medallions in sauce on both sides. 12. Place pork in the pan with the onions and increase the heat to high to get a good sear. 13. Flip pork to acheive a sear on the other side. 14. Pull pork medallions and oinion pieces together into the center of the pan so that the medallions are touching. 15. Pour the remaining sauce over the top of the pork, cover and place in oven for 25-30 minutes. 16. Serve with your favorite sides.