Serves 4
50 min
Sweet-and-Sour Pork Tenderloin
Recipe GLPR16f1aa55e2bcec
Succulent pork tenderloins seared to perfection and simmered in a balanced agrodolce sauce of honey, red wine vinegar, and crushed red pepper. Served with tender caramelized red onions and a crisp, refreshing salad of red leaf lettuce and fennel. The sweet-and-sour glaze clings beautifully to the meat while the cool, anise-scented salad provides a bright counterpoint.
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Ingredients
2 pork tenderloins (about 2 lb. total)
1 tsp. freshly ground black pepper
3 tsp. kosher salt, divided
2 medium red onions
1 medium head red leaf lettuce
1 large fennel bulb with stems and fronds
3 Tbsp. cold unsalted butter
5 Tbsp. extra-virgin olive oil, divided
5 Tbsp. honey
1 tsp. crushed red pepper flakes
1 cup plus 1 Tbsp. red wine vinegar
¼ cup water
Directions
Pat the pork tenderloins dry with paper towels. Season both on all sides with the black pepper and 2 tsp. of the salt. Allow the meat to come to room temperature for 15–20 minutes before cooking.
While the pork rests, prepare the vegetables. Slice the red onions in half lengthwise through the core. Remove and discard the ends, peel away the papery skin, then cut each half into ½-inch-thick wedges. Place the onion wedges in a medium bowl and set aside.
Rinse and thoroughly dry the red leaf lettuce. Tear it into bite-sized pieces and transfer to a large serving bowl.
Trim the delicate fronds from the fennel bulb and add them to the bowl with the lettuce. Cut 3–4 inches from the top of the fennel stems, then separate the stems from the bulb. Slice both the stems and bulb thinly, then add them to the salad bowl. Place the salad in the refrigerator until ready to serve.
Cut the cold butter into small pieces and keep it chilled until needed.
Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat until it shimmers. Sear the pork tenderloins, turning once, until they develop a deep golden-brown crust on all sides, about 2 minutes per side (6–8 minutes total). Transfer the seared pork to a clean plate.
In the same skillet, add 1 Tbsp. of olive oil along with the red onion wedges and ½ tsp. of salt. Spread the onions in a single layer and cook over medium-high heat, stirring occasionally, until they are deeply browned and beginning to soften, about 5 minutes.
In a glass measuring cup, whisk together the honey, red pepper flakes, 1 cup of the red wine vinegar, and ¼ cup of water until well combined. Pour this mixture into the skillet with the onions, making sure to scrape in all the honey from the measuring cup. Bring the liquid to a gentle simmer.
Return the pork to the skillet and cook, turning every 5 minutes and adjusting the heat to maintain a low simmer, until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, approximately 12–20 minutes. (Begin checking the temperature after 10 minutes; cooking time will vary depending on the size of your tenderloins. Using a thermometer is essential to avoid overcooking this lean cut.) Transfer the cooked pork to a cutting board and let it rest for 5 minutes before slicing.
Continue simmering the sauce in the pan, stirring occasionally, until it becomes thick and syrupy, 3–5 minutes. Remove from heat and stir in the cold butter pieces with tongs until completely melted and incorporated.
Dress the chilled salad by drizzling it with the remaining 2 Tbsp. of olive oil, the remaining 1 Tbsp. of red wine vinegar, and the remaining ½ tsp. of salt. Toss gently to coat all ingredients.
Slice the rested pork on the diagonal into ½-inch-thick pieces. Divide the sliced pork among four serving plates, spoon the warm agrodolce sauce over the top, and serve the fresh fennel and lettuce salad alongside.
