Pork Tenderloin AgrodolceFeatured by Metzker Family Estate - Laurent Wines in the Pinot Noir Wine Club.
This is an easy recipe to prepare, it combines all of the best flavors into one delicious dish. Try pairing pork tenderloin with the Laurent 2015 Pinot Noir from our monthly Pinot Noir Wine Club. There is no doubt that they will compliment each other.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 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.
The wines listed below are variety of Pinot Noirs from our various wine of the month clubs. Choose wines from our Platinum 90+ rated monthly wine club, our Garagiste Artisan Wine Club or our Gold Wine Club. Occasionally we also feature Pinot Noir in our International and Diamond quarterly Wine Clubs. Pinot Noir is a very food friendly wine. Just ask anyone from France.