Saturday, September 24, 2011

Pork Tenderloin with apples, onions and balsamic vinegar

Inspired by a heart-healthy recipe from Mayo Clinic, this recipe has a great flavor and is simple to make.

1 Tbsp. olive oil
1 pound pork tenderloin, trimmed of all visible fat
Salt and freshly ground black pepper to taste
1 c. chopped onion
1 cup chopped apple (about 1 medium apple)
1 1/2 Tbsp. fresh rosemary, chopped
1 c. low-sodium chicken broth
1 1/2 Tbsp. balsamic vinegar

Preheat oven to 450 degrees. Spray baking pan with cooking spray. In a large skillet heat olive oil on high heat. Add pork tenderloin that has been sprinkled with salt and pepper. Brown tenderloin on all sides. Remove from heat and place in prepared pan. Roast pork about 15-30 minutes or until meat reaches 150 degrees. Allow meat to rest 10 minutes (pink should be almost gone).

Meanwhile add onion, apple and rosemary to the skillet and saute until onions and apples are soft. Stir in broth and vinegar. Increase heat and boil until sauce has reduced (about 10-20 minutes).

Slice pork and serve with apple-onion mixture.

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