Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
3 cups vertically sliced onion |
1 cup sliced shallots |
1 tablespoon sugar |
3/4 cup dry white wine |
1/3 cup golden raisins |
1/4 cup red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 teaspoons fennel seeds, crushed |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
1 (1-pound) pork tenderloin, trimmed |
cooking spray |
Directions:
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.
2. Prepare grill.
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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