Pork tenderloin with tomato puree | Mutti Recipe

Ingredients

• 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