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.
