4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)
Photo: Howard L. Puckett; Styling: Melanie J. Clarke
1 tablespoon olive oil
3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
How to Make It
To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.
Pork tenderloin and the Agrodolce both had wonderful flavor. Fast & easy for family, at the same time would be good for company. No changes to either recipe. I did leave the rub on the pork tenderloin for several hours and made the agrodolce a couple hours ahead and then re-heated. Will definitely make again. Any left over pork and Agrodolce would make a wonderful sandwich on rustic bread. I served this with Kale with Lemon-Balsamic Butter (very good) and Baked Rice with Butternut Squash (both CL recipes).