Autumn Harvest Pork Tenderloin
Posted by Alayne Gardner-Carimi on
A show stopping weeknight meal. Pork tenderloin is a top contender in the category of quick, inexpensive and flavorful dinners. Here it's paired it with an agrodolce sauce — an Italian condiment that translates as “sour-sweet” and can be used on almost any meat or vegetable.
Ingredients (serves 4)
1 (1½-pound) pork tenderloin, silver skin removed (see Tip)
2 tsp kosher salt
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground black pepper
2 Tbsp vomFASS Smoky BBQ Oil
Sauce
¾ cup Pure Maple syrup
½ cup vomFASS Apple Balsamic Vinegar
1 medium shallot, thinly sliced
3 Tbsp dried cranberries or raisins
Directions
Heat the oven to 425F degrees and position a rack in the middle of the oven. Line a sheet pan with aluminum foil or parchment and place an oven-safe wire rack in the pan.
In a small bowl, whisk together the salt, smoked paprika and garlic powder. Pat the pork dry, then coat it in olive oil and sprinkle evenly with the seasoning blend. Place pork on the rack in the prepared sheet pan and roast on middle rack until the internal temperature reaches 145 degrees, about 20 minutes.
Sauce
While the pork is roasting, make the agrodolce.
Combine the maple syrup, vinegar, shallots and raisins in a small saucepan. Whisk well, then bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, whisking occasionally, until the liquid has reduced by half, 18 to 20 minutes. Remove from the heat.
When the pork has finished cooking, remove it from the oven and let it rest 5 minutes before slicing into ½-inch-thick rounds. Transfer to a serving plate and top with a couple spoonfuls of the agrodolce. Serve with the remaining sauce on the side. (Any leftover sauce is delicious on roasted fish or grilled vegetables, or make a second tenderloin for more guests/leftovers.)