Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Name: Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce
Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)
Ingredients: Agrodolce:; 1 tablespoon olive oil; 3 cups vertically sliced onion; 1 cup sliced shallots; 1 tablespoon sugar; ¾ cup dry white wine; ⅓ cup golden raisins; ¼ cup red wine vinegar; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; Pork tenderloin:; 2 teaspoons fennel seeds, crushed; ½ teaspoon salt; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon freshly ground black pepper; 1 (1-pound) pork tenderloin, trimmed; Cooking spray

7 Ratings
6 Reviews

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

By David Bonom

Recipe by Cooking Light March 2008

Gallery

Credit: Howard L. Puckett; Styling: Melanie J. Clarke

Recipe Summary

Yield:

4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

Nutrition Info

Directions

Step 1
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.

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Step 2
Prepare grill.
Step 3
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.

Nutrition Facts

Per Serving:

281 calories; calories from fat 24%; fat 7.6g; saturated fat 1.9g; mono fat 4.1g; poly fat 0.8g; protein 25.2g; carbohydrates 28.9g; fiber 2.8g; cholesterol 63mg; iron 2.6mg; sodium 502mg; calcium 64mg.

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jenniferkatie

11/08/2012

WOW, this was FABULOUS!!! It was just the perfect blend of flavors and a touch of sweet! DELISH!!!

chemicalmarty

02/28/2011

it's amazing! tomorrow I'll try this one!

JCharlotte80

07/25/2010

Excellent, very flavorful.

Elisabeth4

05/30/2010

Absolutely amazing blend of flavors...and so easy! I throw together for a weeknight dinner or serve to guests. I been asked for the recipe every time I make it!

dory92064

01/29/2010

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).

kaykaypee

02/17/2009

This was a very tasty dish - especially the onions....oh they were worth making. I served this with the mango/bean salad (in the same issue) and corn.

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Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Account

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce