Pork Tenderloin Agrodolce

Photo: Jonny Valiant; Styling: Deborah Williams

Yield: 8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 7.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 18.9g
  • Carbohydrate: 21.4g
  • Fiber: 2.3g
  • Cholesterol: 55mg
  • Iron: 1.4mg
  • Sodium: 416mg
  • Calcium: 43mg


  • 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


  1. 1. Preheat oven to 500°.
  2. 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. 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.
  4. 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
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