Filetto Di Maiale in Agrodolce

Ingredients

Pork tenderloin

1 pound

Olive oil

2 tablespoons

Garlic

4 cloves, minced

White wine vinegar

1/4 cup

Honey

1/4 cup

Chicken broth

1 cup

Fresh rosemary

1 sprig

Salt

to taste

Black pepper

to taste

Instructions

1. Start by seasoning the pork tenderloin generously with salt and pepper on all sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it until browned on all sides, about 10 minutes. This step will help lock in the juices.
3. Remove the pork from the skillet and set it aside on a plate to rest.
4. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
5. Pour in the white wine vinegar, honey, and chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.
6. Add the fresh rosemary sprig to the skillet, allowing its flavors to infuse the sauce.
7. Return the seared pork tenderloin to the skillet, cover with a lid, and simmer for about 20 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
8. Once cooked, remove the rosemary sprig from the skillet before slicing the pork. Serve the tenderloin drizzled with the sweet and sour sauce from the pan.