Photo: Howard L. Puckett; Styling: Melanie J. Clarke
4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

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.

How to Make It

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.

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.

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Ratings & Reviews

29ww29's Review

April 09, 2013

jenniferkatie's Review

November 08, 2012
WOW, this was FABULOUS!!! It was just the perfect blend of flavors and a touch of sweet! DELISH!!!

chemicalmarty's Review

March 01, 2011
it's amazing! tomorrow I'll try this one!

JCharlotte80's Review

July 26, 2010
Excellent, very flavorful.

Elisabeth4's Review

May 31, 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's Review

January 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's Review

February 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.