Dietician's Tip: 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.
- 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
Heat 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
Serving size: 1 piece
- Calories 240
- Cholesterol 74 mg
- Monounsaturated fat 4 g
- Saturated fat 1 g
- Sodium 83 mg
- Total carbohydrate 17 g
- Dietary fiber 3 g
- Protein 26 g
- Serving size 1 piece
- Total fat 6 g