Pork Tenderloin with Apples
The apples steal the show in this dish. Granny Smith apples hold up well when being cooked and have just the right balance of tartness to go with the pork loin.
1 Tbsp. olive oil
1 lb. pork tenderloin
1/4 tsp. freshly ground black pepper
2 c. chopped onion
2 c. Granny Smith apple, cubed
1 1/2 Tbsp. fresh rosemary, chopped
1 c. low-sodium chicken broth
1 1/2 Tbsp. balsamic vinegar
1. Preheat oven to 450 degrees F. Lightly coat a baking pan with cooking spray.
2. In a large skillet over high heat, heat the olive oil. Add the pork and sprinkle with black pepper. Cook 3 to 5 minutes until tenderloin is browned on all sides. Remove to prepared baking pan and roast in oven 15 minutes, or until a food thermometer indicates 165 degrees F.
3. While the pork is baking, 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 broth and balsamic vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.
4. Remove tenderloin and let rest 5 minutes. Slice into 1-inch-coins and serve with onion and apple sauce.