Maple-Shallot Pork Tenderloin
Recipe by Kia Damon | Total time: 35 minutes Pork tenderloin is a top contender in the category of quick, inexpensive and flavorful dinners. In this recipe, the versatile cut is paired with a punchy, vibrant agrodolce sauce — an Italian condiment that translates as “sour-sweet” and can be used on everything from meats and vegetables to pasta. In this variation, sherry vinegar adds a sour note, while maple syrup provides the sweet. The agrodolce comes together rather quickly and cooks down while the pork is in the oven. This guarantees a showstopping weeknight meal without much fuss in the kitchen. Consider serving alongside classic mashed potatoes and roasted broccolini. Agrodolce is easily customizable, so if you don’t have sherry vinegar, a balsamic, apple cider, red or white vinegar is a suitable substitute. Also, because this recipe yields extra agrodolce, you could easily roast another tenderloin and serve more people using the same amount of sauce. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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