Pork Tenderloin AgrodolceFeatured by Laurent Wines in the Pinot Noir Wine Club.
An easy recipe combining all of the best flavors into one delicious dish. Try pairing this pork tenderloin with the Laurent 2015 Pinot Noir.Yield: 8
Prep Time: 20 Minutes
Cook Time: 65 Minutes
• 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
Preheat oven to 500°.
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 mediumhigh 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.
Recipe by Julianna Grims, sourced from Cooking Light.