8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)
Photo: Jonny Valiant; Styling: Deborah Williams
3/4 cup balsamic vinegar
1/2 cup green olives
1/2 cup dried sweet cherries
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons sugar
6 garlic cloves
3 thyme sprigs
1 pound cipollini onions, peeled
1 teaspoon kosher salt, divided
2 tablespoons olive oil
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 500°.
Combine first 8 ingredients in a medium saucepan; stir in 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium-low, and cook 45 minutes or until onions are almost tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 7 minutes or until thick, stirring frequently.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining 1/2 teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Remove from oven; let stand 10 minutes. Slice pork crosswise into 1/2-inch-thick slices. Serve with sauce.
Wine note: With the subtle fragrances of black tea and the charred embers of a warm fire, Cantina Zaccagnini Montepulciano d'Abruzzo 2007, il vino "dal tralcetto" ($14), keeps up with both the sweet and sour notes in this dish. --Alexander Spacher
This was great - I used a boneless pork roast - cooked a bit longer at 450 degrees. Also, couldn't find cipolini onions - substitued baby bella mushrooms that I quartered and added at last 15 minutes of cooking - the flavor is absolutely delicious - I don't know Italian but agrodolce must mean sweet and sour -
We LOVE this recipe. I make it just for us and when we have company. The combination of flavors is wonderful. I wish the cipollini onions came pre-peeled! Delicious. Sometimes I add extra cherries for more sweetness.
Love the combination of cherry, thyme, olives, balsamic vinegar. Worthy of a special evening. Served with roasted fingerling potatoes, brussel sprouts, a fine pinot noir. And the pork sandwiches the next day-marvelous!
Pork tenderloin is pork tenderloin, after all. What is amazing is this sauce. Everyone raved about it. I managed to save just a bit and used it the next day as a condiment with turkey burgers for lunch.