Ingredients

  • 1/2 cup balsamic vinegar
  • 1/2 cup green olives
  • 1/2 cup dried sweet cherries /cranberries
  • 1 cup fat-free, lower-sodium chicken broth
  • 3 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.)  Cube pork roast and season with salt and pepper

2.) Sear pork in olive oil over high heat in a Dutch Oven

3.) Add remaining ingredients, bring to a boil.  Reduce heat to low, cover and simmer 1 1/2 hour.  ( Cover for first 45 minutes)

4.)  Remove cover, turn heat to med high and reduce sauce to thicken / combine slightly for 10 – 15minutes.

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