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Pork tenderloin with apples & balsamic vinegar
4
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.
- Cooking spray, 1 two-second spray(s)
- Extra virgin olive oil, 1 tbsp(s)
- Pork tenderloin, lean, raw, 1 lb(s), trimmed of all visible fat
- Black pepper, 1 dash(es), to taste
- Onion, 2 cup(s), chopped
- Apple, 2 cup(s), chopped
- Rosemary, fresh, 1½ tbsp(s), chopped
- Low sodium chicken stock, 1 cup(s)
- Balsamic vinegar, 1½ tbsp(s)
Method
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
Food Groups
|
V
|
1.3 |
|
F
|
0.6 |
|
C
|
0 |
|
PD
|
1.1 |
|
Ft
|
0.7 |
|
S
|
0 |
Nutrition Facts
| Calories | 231 |
| Total Fat | 6.4 g |
| - Saturated Fat | 1.4 g |
| Cholesterol | 73.7 mg |
| Sodium | 204 mg |
| Total Carbohydrate | 17.6 g |
| - Dietary Fiber | 3 g |
| - Total Sugars | 10.9 g |
| -- Added Sugars | 0 g |
| Protein | 25.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.