Sangiovese Simmered pork tenderloin in tomato sauce

• 2 tbsp olive oil
• 1-1/2 lbs pork tenderloin, cut into 1-inch cubes
• 1-1/2 tsp kosher salt, divided
• 1-1/4 tsp pepper, divided
• 1-1/2 cups chopped red onion (from 1 large)
• 1 cup chopped fennel (from 1 medium bulb)
• 1-1/2 tbsp chopped fresh thyme
• 6 cloves garlic chopped
• 1-1/2 cups Sangiovese wine, divided (Chianti)
• 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
• 2 cups chicken stock, divided
• 1 tbsp flour
• 1/4 cup chopped parsley
• 1 tbsp balsamic vinegar

Method

1. Heat oil in a large high-sided skillet over high heat. Sprinkle pork with 1 teaspoon salt and 3/4 teaspoon pepper. Cook pork, turning occasionally, until browned on all sides, 3-4 minutes. Remove from pan. Add onion, fennel, thyme, and garlic. Cook until onion is translucent, 5-6 minutes, stirring. Add 1/2 cup wine and tomato paste, cook until wine is almost evaporated, reduce heat to medium, and cook until mixture is thick and pasty, 2-3 minutes, stirring frequently. Add remaining 1 cup wine, simmer for 3-4 minutes or until reduced by half.
2. Whisk 1/2 cup stock and flour in a medium bowl until smooth. Add flour mixture and remaining 1 ½ cups stock to pan; bring to a simmer over medium-high, reduce heat to low, and cook 10 minutes or until slightly thickened. Return pork to pan. Simmer 3 minutes or until pork is warmed through and sauce coats meat. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, parsley, and vinegar. Serve Sangiovese Simmered pork tenderloin in tomato sauce.