Here the pork tenderloin is topped with an apple and balsamic vinegar sauce that complements the mild, slightly sweet taste of the meat. Serve it with steamed red potatoes, fresh asparagus, whole-wheat dinner rolls, and cubed cantaloupe and watermelon.
- 1 tablespoon olive oil
- 1 pound pork tenderloin, trimmed of all visible fat
- Freshly ground black pepper, to taste
- 2 cups chopped onion
- 2 cups chopped apple
- 1 1/2 tablespoons fresh rosemary, chopped
- 1 cup low-sodium chicken broth
- 1 1/2 tablespoons balsamic vinegar
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
In a large skillet, heat the olive 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. Saute 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.
Nutritional Analysis (per serving)
- Total carbohydrate: 21 g
- Dietary fiber: 4 g
- Sodium: 79 mg
- Saturated fat: 1 g
- Monounsaturated fat: 3 g
- Total fat: 6 g
- Cholesterol: 74 mg
- Protein: 25 g
- Calories: 240