Kurobuta Pork Tenderloin with Golden Raisin Agrodolce
BY: Rebecca Robison
- Snake River Farms Kurobuta pork tenderloin Buy Now
- 2 teaspoons oil
- 1 tablespoon fresh garlic, minced
- 1 teaspoon salt
- 2 tablespoons rosemary minced
- 2 tablespoons fresh thyme, minced
Almond Raisin Agrodolce
- ½ cup coarsely chopped golden raisins
- ½ cup white wine vinegar
- 2/3 cup extra virgin olive oil
- ½ cup skin on almonds, coarsely chopped
- 1 medium size red onion, very thinly sliced, rinsed and pat dry
- 2 teaspoons lemon zest
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt to taste
- ¾ cup parsley leaves and tender stems
Heat oven to 350 degrees.
There are 2 tenderloins in each package. Pat each one dry and truss, or tie, them with butcher's twine. (Trussing keeps the meat compact and ensures even cooking.) Brush with oil and let rest on the counter while you prepare the remaining ingredients.
Uncover prepared tenderloins and place in a lightly greased baking dish. Roast for about 25 minutes or until internal temperature reaches 140-145°F. Remove and cover tightly with foil for 6-8 minutes. (While the roast is cooking prepare the agrodolce.)
Slice the pork and arrange on platter. Spoon agrodolce down the center of the pork and serve.
In a small bowl place the raisins and vinegar. Make sure the raisins are completely covered. Let sit for about 10 minutes so raisins can soften, stirring occasionally.
In a small skillet combine the olive oil and almonds. Bring the heat to medium high and cook, stirring often, until flesh of the almonds is golden brown, about 6-7 minutes. Transfer to a bowl and let cool.
Mix the soaked raisins, red onions, lemon zest, red pepper flakes with almonds and oil and season with salt to taste. Add parsley leaves to mixture just before serving.
Note: makes 2 cups. This agrodolce can be made a few days in advance but omit the lemon zest and parsley then add in on the day it will be served. Bring to room temperature before serving.