Pork Tenderloin Agrodolce

• 3/4 cup balsamic vinegar
• 1/2 cup green olives
• 1/2 cup dried sweet cherries
• 1/4 cup fat-free, lower-sodium chicken broth
• 2 tablespoons sugar
• 6 garlic cloves
• 3 thyme sprigs
• 1 pound cipollini onions, peeled
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 2 (1-pound) pork tenderloins, trimmed
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 500u0b0.
2. Combine first 8 ingredients in a medium saucepan; stir in 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium-low, and cook 45 minutes or until onions are almost tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 7 minutes or until thick, stirring frequently.
3. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork evenly with remaining 1/2 teaspoon salt and pepper. Add pork to pan, and cook 1 minute. Turn pork over. Place pan in oven; bake at 500u0b0 for 12 minutes or until a thermometer registers 155u0b0 (slightly pink). Remove from oven; let stand 10 minutes. Slice pork crosswise into 1/2-inch-thick slices. Serve with sauce.
4. Wine note: With the subtle fragrances of black tea and the charred embers of a warm fire, Cantina Zaccagnini Montepulciano d'Abruzzo 2007, il vino "dal tralcetto" ($14), keeps up with both the sweet and sour notes in this dish. --Alexander Spacher

balsamic vinegar, green olives, sweet cherries, chicken broth, sugar, garlic, thyme, onions, kosher salt, olive oil, pork tenderloins, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pork-tenderloin-agrodolce (may not work)