Pork Tenderloin with Sweet and Sour Onions Golden Raisins and Capers
Ingredients
- 1/2 cup golden raisins
- 1/2 cup hot water
- 4 tablespoons olive oil
- 28 red pearl onions (about 6 ounces), peeled
- 2 medium bulbs fennel, halved lengthwise, cored, thinly sliced lengthwise, and fronds reserved
- 1 teaspoon tomato paste
- 1/2 cup white-wine vinegar
- 2 tablespoons light-brown sugar
- 1 tablespoon capers, rinsed
- 2 pork tenderloins (1-pound each), trimmed and sliced crosswise into 1 1/4-inch-thick pieces
- Coarse salt and freshly ground black pepper
Instructions
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