Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 0.8 cup cooking wine dry white
• 2 teaspoons fennel seeds crushed
• 0.3 cup golden raisins 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 pound pork tenderloin trimmed
• 1 tablespoon olive oil 
• 3 cups onion vertically sliced
• 0.3 cup red wine vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 cup shallots sliced
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• grill
• kitchen thermometer

Directions

1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, shallots, and sugar to pan; saut 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates.
3. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Prepare grill.
5. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl.
6. Sprinkle pork with fennel seed mixture.
7. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155 (slightly pink), turning pork occasionally.
8. Let stand for 10 minutes.
9. Cut into 1/4-inch-thick slices.
10. Serve with agrodolce.