As farmers, we don’t often have the opportunity to eat pork tenderloin since it’s always in high demand. When we do get to cook one up in our home, we have to make it count. This Tenderloin Agrodolce recipe is from the newest Smitten Kitchen cookbook and is definitely a keeper for us.
Click here for a PDF version of this recipe.
Tenderloin Agrodolce
The Sauce
2 Tbsp olive oil
1 small red onion, thinly sliced
1/4 tsp kosher salt
2 tsp tomato paste
2 Tbsp granulated sugar
1/2 cup white wine vinegar
The Squash
1 2lb delicata or acorn squash (if you can’t find one of these, you can also roast some buttermut cubes and they will also taste great)
1 Tbsp olive oil
Salt and pepper to taste
The Tenderloin
1 pork tenderloin (1-1.25lbs)
2 tsp finely chopped fresh rosemary
1/4 tsp kosher salt
Ground black pepper
1 Tbsp olive oil
DIRECTIONS
1. Pre-heat oven to 425F.
2. To make the sauce, heat olive oil in a large skillet over medium heat. Add onion and salt, and cook, stirring frequently, until onion is softened and beginning to brown (about 10 minutes).
3. Add the tomato paste and stir. Then add the vinegar. Bring to a simmer and reduce heat to medium-low.
4. Cook the sauce until slightly syrupy about 5-7 minutes. There should only be a small puddle around the onions when it’s ready. Remove from heat and save for later.
5. Cut the ends off the squash and scrape out any seeds. Slice into 1/2 inch rings.
6. Coat a baking sheet with olive oil, then spread the squash out on the sheet in a single layer.
7. Season generously with salt and pepper and then roast until browned underneath, about 30 minutes.
8. Flip the squash over and roast for another 10-15 minutes, until they’re browned at the edges and tender.
9. While the squash is roasting, combine all of the seasonings for the tenderloin.
10. Pat the tenderloin dry, then rub the herb mixture all over it.
11. Heat an ovenproof skillet medium-high heat, add 1 Tbsp olive oil. When hot, add the tenderloin and sear the meat on all sides.
12. Brush the tenderloin with some of the liquid from the onion pan and roast it in the oven for 10-15 minutes, until the pork has a temp of 145F (or the juices run clear when pricked with a knife).
13. Let rest for 15 minutes before slicing. Pile the squash slices with tenderloin slices and top with the onion mixture.
14. Enjoy!