August 26, 2024

Tangy Pork Tenderloin with Onion and Fennel

A delicious, fresh-faced treatment of a classic cut

If you're looking for a great pork tenderloin recipe, but are petrified of getting something dry and bland as a result, I have a solution for you!

Look no further than this juicy, tangy, delightful treatment of pork tenderloin.

Truth be told, I don't eat pork tenderloin very often. Why? It always sells out online or at the farmer's market. So, when I do have a chance to cook up tenderloin, I like to make it count. My husband, Woody, loves all things rich and vinegar-y, so I pull this recipe first from the stack when fennel and lettuce are in abundance.

This recipe was originally from Bon Appetit.

Ingredients

  • 3 Late Bloomer Ranch pork tenderloins (about 2 lb. total)
  • 1 tsp. freshly ground black pepper
  • 3 tsp. kosher salt, divided
  • 2 medium red onions
  • 1 medium head of red leaf lettuce
  • 1 large fennel bulb (with stems and fronds)
  • 3 Tbsp. cold unsalted butter
  • 5 Tbsp. extra-virgin olive oil, divided
  • 5 Tbsp. honey
  • 1 tsp. crushed red pepper flakes
  • 1 cup plus 1 Tbsp. red wine vinegar

Instructions

  1. Pat 3 pork tenderloins (about 2 lb. total) dry with paper towels. Season all over with 1 tsp. black pepper and 2 tsp. salt. Let sit at room temperature until ready to cook.
  2. Meanwhile, do some prep. Halve 2 medium red onions through the core. Trim off ends, peel, and slice into ½"-thick wedges lengthwise. Transfer to a medium bowl and set aside.
  3. Wash and dry 1 medium head of red leaf lettuce, then tear into bite-sized pieces. Transfer to a large bowl.
  4. Tear off nice looking fronds from 1 fennel bulb and transfer to bowl with lettuce. Trim a few inches from tops of stems, then remove stems from bulb. Cut bulb in half lengthwise and remove core. Thinly slice stems and bulb crosswise and add to bowl with lettuce. Chill until ready to use.
  5. Cut 3 Tbsp. cold unsalted butter into small pieces. Chill until ready to use.
  6. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Sear tenderloins until golden brown on each side, about 2 minutes per side, 6–8 minutes total.
  7. Using tongs, transfer pork to a plate. Cook onion, 1 Tbsp. extra-virgin oil, and ½ tsp. salt in same pan in a single layer over medium-high heat, tossing occasionally, until well browned and beginning to soften, about 5 minutes.
  8. Whisk 5 Tbsp. honey, 1 tsp. red pepper flakes (if you don’t like things spicy, cut the amount of red pepper in half, but we really love how the spiciness balances the sweetness here), 1 cup red wine vinegar, and ¼ cup water in a glass measuring cup and add to pan. (Make sure you get all that honey!) Bring to a simmer.
  9. Return pork to pan and cook, turning every 5 minutes and reducing heat as needed to keep sauce at a low simmer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°, 12–20 minutes. (Start testing for doneness after 10 minutes; pork will cook differently depending on the size of the tenderloin you're working with. It’s important to use a thermometer in this case because it’s very easy to overcook a lean cut like this, and nobody likes dry pork!) Transfer pork to a cutting board to rest. This will lock in all the juices and let the pork continue to cook just a bit.
  10. Continue to cook sauce, stirring occasionally, until thick and syrupy, 3–5 minutes. Remove from heat and stir in cold butter with tongs until fully incorporated.
  11. Add remaining 2 Tbsp. extra-virgin olive oil, 1 Tbsp. red wine vinegar, and ½ tsp. salt to salad and toss to combine.
  12. Slice pork tenderloin on a diagonal. Divide among plates and spoon agrodolce sauce over. Serve salad alongside.

More from us

Elliana reflects on her favorite yearly ritual-- hunting camp.

by
Elliana

Once you enjoy this rich skin food, it will be hard to go back to your old lotion.

by
Corinne

Perfect for the snow bird or adventurer in search of affordable housing with a calm, fun work environment

by
Elliana

Come live and work with an upbeat, hardworking team where the care of our animals, our land, and our staff are our top priority

by
Elliana

A delicious, fresh-faced treatment of a classic cut

by
Corinne

Set-it-and-forget-it chili verde, perfect for autumn evenings

by
Corinne

Episode 28 of The Soft Focus

by
Corinne

You are what you eat-- so make sure it's the creme de la creme!

by
Corinne

Perfect for company, or for a quick week-night dinner solution.

by
Corinne

Episode 27 of The Soft Focus Podcast

by
Corinne

Episode 26, part 2, of The Soft Focus Podcast

by
Corinne

Episode 26, part 1, of The Soft Focus Podcast

by
Corinne

Episode 25 of The Soft Focus Podcast

by
Corinne

Episode 24 of The Soft Focus Podcast

by
Corinne

Episode 23 of The Soft Focus Podcast

by
Corinne

Episode 22 of the Soft Focus Podcast

by
Corinne

Episode 21 of the Soft Focus Podcast

by
Corinne

Episode 20 of The Soft Focus Podcast

by
Corinne

Episode 19 of The Soft Focus Podcast

by
Corinne

Episode 18 of The Soft Focus Podcast

by
Corinne

Spend the summer season the holistic way and join our crew from April to October

by
Elliana

Don't miss the chance to apply for the opportunity to be a part of our incredible team

by
Elliana

Episode 17 of the Soft Focus Podcast

by
Corinne

Thelonious Monk said, "It's always night, or we wouldn't need light,".

by
Corinne

Episode 16 of the Soft Focus Podcast

by
Corinne

Episode 15 of the Soft Focus Podcast

by
Corinne

Episode 14 of The Soft Focus Podcast

by
Corinne

Regardless of where you find yourself as we move into the final months of 2023, I have no doubt that whatever you need is already right in front of you. There's an invitation to start where we can start— to dive into whatever is presenting, however uncomfortable that thing may be.

by
Corinne

Episode 13 of The Soft Focus Podcast

by
Corinne

Connecting with cultural rhythms transports me to a place of deep love and appreciation for being human, wherever that finds me.

by
Corinne

Mother nature provides all things for us. Nature does not ruin our plans. We feel this way when our systems are not resilient enough to exist with nature in harmony.

by
Elliana

Episode 12 of The Soft Focus Podcast

by
Corinne

Episode 11 of The Soft Focus Podcast

by
Corinne

Episode 10 of The Soft Focus Podcast

by
Corinne

Episode 9 of The Soft Focus Podcast

by
Corinne

Episode 8 of The Soft Focus Podcast

by
Corinne

Episode 7 of The Soft Focus Podcast

by
Corinne

Episode 6 of The Soft Focus Podcast

by

Episode 5 of The Soft Focus Podcast

by

Episode 4 of The Soft Focus Podcast

by
Corinne

Episode 3 of The Soft Focus Podcast

by
Corinne

Episode 2 of The Soft Focus Podcast

by
Corinne

Episode 1 of The Soft Focus Podcast

by
Corinne

Wherein we learn to flow with life, health abounds.

by
Elliana

"Before enlightenment; chop wood, carry water. After enlightenment; chop wood carry water."

by
Corinne

Looking at some of our core breeds on the ranch, and how they play into our specific program.

by
Corinne

Thoughts on Motherhood and Fertility; in Farming and in Life

by
Corinne

Holistic Ranching is an aspiration, a posture, a lens.

by
Corinne

Late Bloomer Ranch is a holistic ranch in the Teton Valley, committed to raising meat, eggs, flowers, and fiber of the utmost quality with integrity to match.

by
Corinne

@latebloomerranch