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Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

 

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Prep Time: 5 Mins Cooking Time: 25 Mins Total Time: 30 Mins

Ingredients:

    Agrodolce:

    • 1 tablespoon olive oil
    • 3 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 (1-pound) pork tenderloin, trimmed 
    • Cooking spray

    Directions:

    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.