This recipe from Cooking Light is divine.  I served it alongside Long-Grain & Wild Rice and Roasted Veggies.

Dinner is served!

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

 Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

 Ingredients

Agrodolce:

  • 1 tablespoon  olive oil
  • 2 cups  vertically sliced onion
  • 1 cup  sliced shallots
  • 1 tablespoon  sugar
  • 3/4  cup  dry white wine
  • 1/3  cup  golden raisins
  • 1/4  cup  red wine vinegar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper

 Pork tenderloin:

  • 2 teaspoons  fennel seeds, crushed
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  freshly ground black pepper
  • (1-pound) pork tenderloin, trimmed
  • Cooking spray

 Preparation

1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

 2. Prepare grill.

 3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Perfection.

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