May 1, 2010
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)
- 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
- 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
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.