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.
- 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
In a small bowl, mix together raisins and hot water; set aside until plump.
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.
Drain raisins and add to skillet; reduce heat to medium and let simmer 2 minutes. Add capers; stir to combine and set aside.
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.
Add pork to skillet with onion mixture and turn to coat; transfer to a serving dish. Serve immediately, garnished with reserved fennel fronds.