Agrodolce. A Little Bit of Sweet, a Little Bit of Sour.

Agrodolce is a traditional Italian sauce characterized by its sweet and sour flavor coming from a combination of vinegar and sugar with the addition of wine (and sometimes, onions, fruit juice, or chocolate). The name agrodolce is a combination of two words - agro, meaning sour, and dolce, meaning sweet.

The traditional version is a thin sauce that is like a French gastrique, although the modern version can be chunky and similar to a relish. It is believed that agrodolce has Sicilian origins with strong Arabian influences. The sauce is typically used in numerous pasta dishes or as a topping for grilled meats.

It can also be served on the side as a dip and is delicious when paired with cheese.

I made a roasted Pork Loin with Cherry Agrodolce Sauce.

Very easy, very quick, and delicious. You will really impress your dinner guests with this presentation. I promise that there will not be any leftovers.

Ingredients:

1 pork loin of about 3 lb.

⅓ cup olive oil

1 cup red wine vinegar or regular balsamic vinegar (I used red wine vinegar to make my dish)

1½ cups Grand Marnier (Chef’s note: I substituted this for the red wine normally used in this recipe. I also macerated the cherries in the Grand Marnier overnight in the refrigerator.)

⅔ cup water

⅓ cup sugar

½ red onion thinly sliced

2 cups fresh Bing Cherries pitted (If you cannot find fresh, you can substitute frozen cherries here.)

2 bay leaves

salt and pepper to taste

For the pork loin place In a hot cast iron or another heavy bottom pan, and heat half of the oil.

Dry the pork loin with paper towels and season it lightly with salt and pepper.

Lay pork loin in the hot oil and sear it for about 1-2 minutes. You want the meat nicely browned but not dark.

Flip the pork loin and put the pan in the hot oven.

The roast should cook for 12-18 minutes or until it registers about 155 degrees.

(Chef’s note: I chose to wrap my pork loin in prosciutto. I then tied it with butcher twine to hold the shape. I then cooked it entirely in the oven skipping the pan-searing stage.

I never really follow a recipe to the letter. 😊)

Take the pan from the oven and tent it with foil.

While the roast is cooking: Heat the remainder of the oil in a heavy saucepan.

Add the remainder of the ingredients and bring to a simmer.

Stir occasionally. The sauce is ready when it thickens slightly and appears syrupy, about 20-25 minutes. Slice the meat.

Serve several slices over polenta, mashed potatoes, or gnocchi. Drizzle with the Agrodolce sauce.

I garnished mine with rosemary stems that I harvested from my garden. I really enjoy the aroma and look of the rosemary on the plate.