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Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce

August 29, 2016

Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce



Serves 2-3)

1 pint of cherry tomatoes

2 tablespoons of olive oil

Kosher salt

Ground black pepper


1 pound of pork tenderloin

2 tablespoons of canola oil



¾ cup of apple cider vinegar

¼ cup of honey

2 tablespoons of dried cranberries

1 teaspoon of crushed red pepper flakes



  1. Preheat oven to 425 degress F.

  2. Toss the tomatoes with olive oil and 5-finger pinches of salt and ground black pepper. Transfer to a parchment paper lined baking sheet in an even layer and roast tomatoes until concentrated and caramelized, about 20-25 minutes. Remove and set aside.

  3. Reduce oven to 375 degrees F. Pat the pork dry with a paper towel and season with 5-finger pinches of kosher salt and ground black pepper on each side.

  4. In a medium skillet, heat up 2 tablespoons of olive oil over medium-high heat. When the oil is hot, carefully sear the pork on each side until browned, about 4-5 minutes on each side. Transfer the seared pork to a baking sheet and roast for 15-20 minutes, until cooked through.

  5. In the same skillet used to sear the pork, whisk in the apple cider vinegar, honey, dried cranberries, crushed red pepper flakes, and 5-finger pinches of salt and crushed red pepper flakes. Cook for 10 minutes on low heat, reducing to about half.

  6. Serve the roasted tomatoes with the pork and agrodolce. Enjoy!

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