Wish Upon A Dish: Pork Tenderloin Agrodolce

October 2, 2012

Pork Tenderloin Agrodolce

Any one who reads this blog from time to time might remember reading how fond I am of agrodolce sauces and dressings. It's a great way to use less fats and it's usually well balanced. Italians call it agrodolce and the French, a gastrique. The difference between these two and a simple vinaigrette is that a vinaigrette is raw and the other two are cooked. 

I know you are familiar with ratatouille and caponata. Perfect for heart healthy, diabetic friendly and weight dietary concerns. This is the kind of sauce that would work with chicken cutlets, veal, turkey and even certain firm white fish like swordfish and monkfish. You could substitute honey or agave for the maple syrup and white wine vinegar for the balsamic vinegar.

Mashed potatoes with chives, sweet peas and a nice apple tart would pair well with this meal and a Nero d'Avola or Pinot to drink.

I admit, begrudgingly, that I am starting to think about fall flavors. The Nudge already asked for a meatloaf. He's been waiting 4 months for that.

I have to apologize for the horrible picture, but this isn't about the pork, it's about the sauce and it's a brown one and we all know brown does not like it's picture taken.

If you are looking for a POW in a light healthy easy sauce, I can't say this enough.....
MAKE IT NOW!!!


Kids and adults will love this and you will be using it many times. The Nudge still hasn't stopped talking about how good this pork dish was.

Pork with Maple-Vinegar Sauce
4 servings
  • 1 pound boneless pork loin chops (1/2") or pork tenderloin
  • 2 tablespoons butter
  • 1/4 cup minced shallots or scallions
  • 2 teaspoons Dijon mustard
  • 1 cup College Inn chicken broth
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
Grill or roast pork tenderloin until the internal temperature registers 140° on an instant read thermometer 25 minutes (about 25 minutes).
If using chops, saute them in the butter on medium heat for 7-8 minutes each side. Remove to a platter and tent with foil.
In same skillet, saute shallots (or scallions) in butter until softened.
Add mustard and broth, whisking until incorporated. Stir in syrup and vinegar and reduce till it coats the back of a spoon.
Add pork and cover to rest. Reheat before serving.

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1 comment :

Lovy Jones said...

Just wanted to check in and say hi. My husband has diabetes so I'm very glad that I found your blog:)