Pork Tenderloin Agrodolce

Serves 8

3/4 c. balsamic vinegar
1/2 c, green olives
1/2 c. dried sweet cherries
1/4 c. fat-free, lower-sodium chicken broth
2 Tbsp. sugar
6 garlic cloves
3 thyme sprigs
1 lb. cipollini onions, peeled
1 tsp. kosher salt, divided
2 Tbsp. olive oil
2 (1 lb. each) pork tenderloins, trimmed
1/2 tsp. freshly ground black pepper

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.

Preheat oven to 500F.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining ½ teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake for 12 minutes or until a thermometer registers 155F. Remove from oven, let stand 10 minutes. Slice pork crosswise into 1/2-inch slices. Serve with sauce.

Recipe from Cooking Light

Nutrition information per serving:

Calories 238
Total fat 7.7g
Saturated fat 1.7g
Cholesterol 55mg
Sodium 416mg
Carbs 21.4g
Dietary fiber 2.3g
Protein 18.9g