Monday, December 2, 2013

Pork Tenderloin Agrodolce

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"


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