New This Month

Pork Tenderloin with Sweet and Sour Onions, Golden Raisins, and Capers


This recipe for pork tenderloin, courtesy of Tom Colicchio, is a wonderful dish to serve your family.

  • Yield: Serves 4

Source: The Martha Stewart Show, September Fall 2008


  • 1/2 cup golden raisins
  • 1/2 cup hot water
  • 4 tablespoons olive oil
  • 28 red pearl onions (about 6 ounces), peeled
  • 2 medium bulbs fennel, halved lengthwise, cored, thinly sliced lengthwise, and fronds reserved
  • 1 teaspoon tomato paste
  • 1/2 cup white-wine vinegar
  • 2 tablespoons light-brown sugar
  • 1 tablespoon capers, rinsed
  • 2 pork tenderloins (1-pound each), trimmed and sliced crosswise into 1 1/4-inch-thick pieces
  • Coarse salt and freshly ground black pepper


  1. In a small bowl, mix together raisins and hot water; set aside until plump.

  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions and fennel; cook until softened and translucent, about 5 minutes. Add tomato paste and stir to coat. Add vinegar and sugar and continue cooking, stirring, until sugar has dissolved.

  3. Drain raisins and add to skillet; reduce heat to medium and let simmer 2 minutes. Add capers; stir to combine and set aside.

  4. In a large, clean skillet, heat 2 tablespoons olive oil over medium-high heat. Season pork with salt and pepper and add to skillet. Cook, turning once, until pork is just cooked through, 2 to 3 minutes per side.

  5. Add pork to skillet with onion mixture and turn to coat; transfer to a serving dish. Serve immediately, garnished with reserved fennel fronds.

Reviews Add a comment

  • MarxFoods
    29 DEC, 2008
    When you featured this recipe on your show, you sprinkled fennel pollen over the pork before you served it and there was a question as where to buy fennel pollen. For people who donn n n n n n t have access to the store in NY, we sell it online at