This tenderloin is topped with an apple and balsamic vinegar sauce that complements the slightly sweet taste of the pork. Serve with steamed red potatoes, fresh asparagus, whole-wheat dinner rolls, and cubed cantaloupe and watermelon.
Heat the oven to 450°F. Lightly coat a baking pan with cooking spray.
In a large skillet, heat the oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 165°F (medium).
Meanwhile, add the onion, apple and rosemary to the skillet. Sauté over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.
To serve, place the pork on a large platter. Slice on the diagonal and put onto 4 warmed plates. Scoop the onion-apple sauce over the top and serve immediately.
Nutrition facts per serve
Makes 4 serves
|Total Fat||6.4 g|
|- Saturated Fat||1.4 g|
|Total Carbohydrate||17.6 g|
|- Dietary Fiber||3 g|
|- Total Sugars||10.9 g|
|-- Added Sugars||0 g|