Pork Tenderloin Agrodolce

10 Ratings
  • 5 10
  • 4 0
  • 3 0
  • 2 0
  • 1 0
By Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

Credit: Jonny Valiant; Styling: Deborah Williams

Recipe Summary

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

Directions

  • Preheat oven to 500°.

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  • 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

Nutrition Facts

Per Serving:
238 calories; fat 7.7g; saturated fat 1.7g; mono fat 4.5g; poly fat 1.1g; protein 18.9g; carbohydrates 21.4g; fiber 2.3g; cholesterol 55mg; iron 1.4mg; sodium 416mg; calcium 43mg.
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