Name: Sweet and Sour Pork Tenderloin
Yield: 4 servings
Ingredients: 2 pork tenderloins (about 2 lb. total); 1 tsp. freshly ground black pepper; 3 tsp. kosher salt, divided; 2 medium red onions; 1 medium head of red leaf lettuce; 1 large fennel bulb (with stems and fronds); 3 Tbsp. cold unsalted butter; 5 Tbsp. extra-virgin olive oil, divided; 5 Tbsp. honey; 1 tsp. crushed red pepper flakes; 1 cup plus 1 Tbsp. red wine vinegar

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Photo by Chelsea Kyle, Food Styling by Pearl Jones

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices. It's pretty much always delicious, but here we build the sauce in the same pan that we seared the pork, giving it even more richness and flavor. Let's talk about pork tenderloin for a second. This crowd-pleasing cut sometimes gets a bad rap for being dry, but that's just because most people overcook it. Whatever you've been told before, 140° is the internal temperature you're looking for here—the meat will still be a bit pink, but it's totally safe to eat and will be unbelievably juicy.