Photo: Jonny Valiant; Styling: Deborah Williams
8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Combine first 8 ingredients in a medium saucepan; stir in 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium-low, and cook 45 minutes or until onions are almost tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 7 minutes or until thick, stirring frequently.

Step 3

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining 1/2 teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Remove from oven; let stand 10 minutes. Slice pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Step 4

Wine note: With the subtle fragrances of black tea and the charred embers of a warm fire, Cantina Zaccagnini Montepulciano d'Abruzzo 2007, il vino "dal tralcetto" ($14), keeps up with both the sweet and sour notes in this dish. --Alexander Spacher

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Ratings & Reviews

EICrabb's Review

November 25, 2013
Absolutely one of the best recipes I have cooked from cooking light. I added rosemary sweet potatoes and spinach, a very special meal!

DeniseC's Review

March 17, 2012
This was great - I used a boneless pork roast - cooked a bit longer at 450 degrees. Also, couldn't find cipolini onions - substitued baby bella mushrooms that I quartered and added at last 15 minutes of cooking - the flavor is absolutely delicious - I don't know Italian but agrodolce must mean sweet and sour -

Kellisee's Review

January 12, 2012
Abosuletey wonderful. The meat is so juicy. The sauce is a tiny bit sweeter than I prefer, but also so good. Will make this again for sure.

oncman's Review

April 24, 2011

Lauracooksfor7's Review

February 14, 2011
We LOVE this recipe. I make it just for us and when we have company. The combination of flavors is wonderful. I wish the cipollini onions came pre-peeled! Delicious. Sometimes I add extra cherries for more sweetness.

smottet7's Review

January 22, 2011
This recipe was so delicious and could not have been easier to make. I will definitely be making it again and would recommend it to anyone.

lizardstew's Review

January 06, 2011
I didn't think I'd like this dish as much as I did. It was delicious, plain and simple! All of the flavors together...yum!

brendaprowse's Review

November 08, 2010
Love the combination of cherry, thyme, olives, balsamic vinegar. Worthy of a special evening. Served with roasted fingerling potatoes, brussel sprouts, a fine pinot noir. And the pork sandwiches the next day-marvelous!

jeannetew's Review

November 05, 2010
Pork tenderloin is pork tenderloin, after all. What is amazing is this sauce. Everyone raved about it. I managed to save just a bit and used it the next day as a condiment with turkey burgers for lunch.

Shandyc's Review

October 20, 2010
Absolutely awesome! This was so easy and looked so elegant. When you taste it you will not believe how simple it was to make. Thank you! I will be serving this for my Christmas Eve dinner!