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"