Pork Tenderloin Agrodolce

Name: Pork Tenderloin Agrodolce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters balsamic vinegar; 1 teaspoons freshly ground black pepper; 454 grams cipollini onions, peeled; 6 garlic cloves; 118 milliliters green olives; 1 teaspoon kosher salt, divided; 907 grams pork tenderloins, trimmed; 59 milliliters fat-free, lower-sodium chicken broth; 2 Tbsps olive oil; 2 Tbsps sugar; 118 milliliters dried sweet cherries; 3 thyme sprigs

You can never have too many main course recipes, so give Pork Tenderloin Agrodolce a try. This gluten free and dairy free recipe serves 8. One serving contains 232 calories, 25g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of olives, thyme sprigs, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Preheat oven to 50

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Oven

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.

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Onion

Salt

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Sauce Pan

Heat oil in a large cast-iron skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle pork evenly with remaining 1/2 teaspoon salt and pepper.

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Salt And Pepper

Pork

Add pork to pan, and cook 1 minute. Turn pork over.

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Pork

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Frying Pan

Place pan in oven; bake at 500 for 12 minutes or until a thermometer registers 155 (slightly pink).

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Kitchen Thermometer

Oven

Frying Pan

Remove from oven; let stand 10 minutes. Slice pork crosswise into 1/2-inch-thick slices.

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Pork

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Oven

Serve with sauce.

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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

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Wine