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Pork tenderloin with apples and balsamic vinegar

Medically reviewed on November 18, 2016

Serves 4

Dietitian 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.

Ingredients

  • 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

Directions

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 Size1 piece
Calories240
Carbohydrate17 g
Cholesterol74 mg
Fiber3 g
Protein26 g
Sodium83 mg
Monounsaturated Fat4 g
Saturated Fat1 g
Total Fat6 g

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