I love pork at this time of year and I also love anything Italian, so this dish was perfect. Agrodolce is the Italian word for sweet and sour.
Serves 8 (3 oz. met + 1/3 c. sauce = 5 points +)
- 3/4 c. balsamic vinegar
- 1/2 c. green olives
- 1/2 c. dried, sweet cherries
- 1/4 c. fat-free chicken broth
- 2T . sugar
- 6 garlic cloves
- 1 tsp. dried thyme
- 1 pound cipollini onions, peeled
- 1 tsp. salt, divided
- 1 T. olive oil
- 2 ( 1 lb) pork tenderloins
- 1/2 tsp. pepper
Preheat oven to 500 degrees
Combine first 8 ingredients in a medium saucepan; stir in 1.2 tsp. 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 and cook 4-7 minutes or until thick.
Heat oil in a large cast-iron skillet over medium-high heat. SPrinkle pork with remaining 1/2 tsp. salt and pepper. Add pork to pan and brown on one side. Turn pork over. Place pan in oven; bake for 12-15 minutes or until thermometer registers 155 degrees. Let stand 10 minutes before slicing. Serve with sauce.
adapted from "Cooking Light"
