There is nothing bad I have to say about this. I would serve it for company and since D said it was quick and easy, that is always a good thing. We will definitely have again.
We had with Roasted Cauliflower with Browned Butter.
Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce
Photo by ALB |
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 (used Cooking Spray)
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins (didn't use because raisins are gross)
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
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.
Nutritional Information
Calories: 281; Calories from fat: 24%; Fat: 7.6g; Saturated fat: 1.9g; Monounsaturated fat: 4.1g; Polyunsaturated fat: 0.8g; Protein: 25.2g; Carbohydrate: 28.9g; Fiber: 2.8g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 502mg; Calcium: 64mg
Cooking Light MARCH 2008
5 Smart Points (my additions/subtractions at 4 servings)
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