Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce
1 pint of cherry tomatoes
2 tablespoons of olive oil
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
Preheat oven to 425 degress F.
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.
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.
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.
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.
Serve the roasted tomatoes with the pork and agrodolce. Enjoy!