Maple‑Shallot Pork Tenderloin

Pork tenderloin is a top contender in the category of quick, inexpensive and flavorful dinners. In this recipe, the versatile cut is paired with a punchy, vibrant agrodolce sauce -- an Italian condiment that translates as "sour-sweet" and can be used on everything from meats and vegetables to pasta. In this variation, sherry vinegar adds a sour note, while maple syrup provides the sweet. The agrodolce comes together rather quickly and cooks down while the pork is in the oven. This guarantees a showstopping weeknight meal without much fuss in the kitchen. Consider serving alongside classic mashed potatoes and roasted broccolini. Agrodolce is easily customizable, so if you don't have sherry vinegar, a balsamic, apple cider, red or white vinegar is a suitable substitute. Also, because this recipe yields extra agrodolce, you could easily roast another tenderloin and serve more people using the same amount of sauce.