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01-08-2018 12:04 AM
This recipe is from the latest Smitten Kitchen cook book.
2 T olive oil
1 small red onion, thinly sliced
1/4 t Kosher salt
2 t tomato paste
2 T sugar
1/2 cup red wine vinegar
1 t fennel seeds, crushed with mortar and pestle
2 t finely chopped fresh rosemary
3/4 t Kosher salt
Freshly ground black pepper
1-1/4 pound pork tenderloin
1 T olive oil
Preheat oven to 425
Make the Sauce: Heat the olive oil in a large skillet over med heat. Add the onion and salt. Cook, stirring frequently, until onion is softened and beginning to brown (about 10 minutes). Add the tomato paste. Stir to combine and then add the vinegar and sugar. Bring to a simmer, reduce heat to med-low cook until slightly syrupy (5-7 more minutes). Remove from heat and set aside.
Prepare the Pork: Combine the fennel, rosemary, 3/4 t salt and a generous amount of black pepper. Pat the tenderloin dry. Rub the spice mixture on all sides. Heat a large oven proof skillet over med-high heat. Add 1 T olive oil. Add the pork and sear until brown on all sides. Brush some of the liquid from the onion pan all over the tenderloin. Transfer skillet to oven. Roast for 10-15 minutes or until internal temp reaches 145 degrees. Let rest for 5 minutes on cutting board before thinly slicing.
The original recipe called for roasting slices of acorn squash to serve with the pork. I did that the first time but decided I preferred roughly chopped garnet yams roasted instead.
To Serve: Pile the roasted chopped yams on a platter. Drape with 3/4 of the onion and sauce. Top with the sliced pork tenderloin down the middle. Add the remaining onion mixture on top to finish.
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