Pork Tenderloin Agrodolce

Pork Tenderloin Agrodolce Recipe
Photo: Jonny Valiant; Styling: Deborah Williams

Yield:

8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)

Recipe from

Nutritional Information

Calories 238
Fat 7.7 g
Satfat 1.7 g
Monofat 4.5 g
Polyfat 1.1 g
Protein 18.9 g
Carbohydrate 21.4 g
Fiber 2.3 g
Cholesterol 55 mg
Iron 1.4 mg
Sodium 416 mg
Calcium 43 mg

Ingredients

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

Preparation

1. Preheat oven to 500°.

2. 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.

3. 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

Note:

Julianna Grimes,

November 2010
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