Sweet and Sour Glazed Pork Tenderloin

This dish is called “Maiale in Agrodolce” in Italy and is a traditional preparation for pork chops and tenderloin. The sweet tanginess complements the meat and is a good autumnal recipe. We served this pork with home fries and a beet & arugula salad, but it could be served with a variety of harvest vegetables.

• 2 lbs. (approximately) pork loin or chops
• 3 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoon honey
• 4 tablespoon unsalted butter
• Sprig of fresh rosemary (optional)

Put pork on a plate and rub with olive oil and season generously with salt and pepper. Place pork chops in a pre-heated sauté pan and brown pork on all sides (approximately 8-10 minutes.)

Remove pork from the pan and set aside on a plate. Add vinegar to pan, stirring to scrape any cooked tidbits of meat from pan, and then add honey, butter and rosemary to the pan. Bring to a boil and let liquid reduce for 1-2 minutes, then add browned pork back to the pan and coat evenly. Continue cooking over medium heat for about 10-15 minutes until cooked through turning and basting frequently.

Place the pork under your broiler on high for a few minutes to obtain a crust on the pork. Remove immediately and let pork rest for 5 minutes before slicing into medallions and serving on warm plates with a drizzling of basting sauce.