Pork Tenderloin Agrodolce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 500°.
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. 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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