Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce
Photo by Howard L. Puckett

Ingredients

  • Cooking spray
  • ½ teaspoon ground coriander
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 cup sliced shallots
  • Cooking spray
  • Pork tenderloin:
  • ½ teaspoon ground cumin
  • + 29 more ingredients
    • ¼ cup red wine vinegar
    • 1/3 cup golden raisins
    • 2 teaspoons fennel seeds, crushed
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon sugar
    • 1/3 cup golden raisins
    • 1/8 teaspoon freshly ground black pepper
    • 3 cups vertically sliced onion
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ½ teaspoon salt
    • ¼ cup red wine vinegar
    • Agrodolce:
    • 1 (1-pound) pork tenderloin, trimmed
    • ¼ teaspoon freshly ground black pepper
    • Pork tenderloin:
    • ¼ teaspoon freshly ground black pepper
    • Agrodolce:
    • 3 cups vertically sliced onion
    • 2 teaspoons fennel seeds, crushed
    • 1 cup sliced shallots
    • ¼ teaspoon salt
    • ½ teaspoon ground coriander
    • ½ teaspoon salt
    • ¾ cup dry white wine
    • 1 tablespoon sugar
    • ¾ cup dry white wine
    • ½ teaspoon ground cumin

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;...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network