Very easy, very quick, inexpensive, and delicious. Suitable for family dinners or company. They'll fight over the leftovers.
2 pork tenderloins-about 1 lb. each
⅓ cup olive oil
1½ lbs. frozen pearl onions
1 cup white balsamic vinegar (you can substitute red wine vinegar or regular balsamic vinegar)
1½ cups dry red wine
⅔ cup water
⅓ cup sugar
⅓ cup dried cherries or cranberries
2 bay leaves
salt and pepper to taste
No nutrition information available
In a hot cast iron or other heavy frying pan, heat half of the oil.
Dry the tenderloins with paper towel and salt and pepper them lightly.
Lay tenderloins in the hot oil and saute for about 1-2 minutes. You want the meat nicely browned but not dark.
Flip the tenderloins and put the pan in the hot oven. They should cook for 10-12 minutes or until they register about 155 degrees.
Take the pan from the oven and tent with tinfoil.
While the roast is cooking:
Heat the remainder of the oil in a heavy saucepan. Saute the pearl onions until lightly browned and just tender.
Add the remainder of the ingredients, off heat, and bring to a simmer. Stir occasionally. Sauce is ready when it thickens slightly and appears syrupy, about 20-25 minutes.
Slice the meat. Serve several slices over polenta, mashed potatoes or grits. Drizzle with the Agrodolce sauce.