Serves: 4

INGREDIENTS

1 tablespoon olive oil

1 lb pork tenderloin

Freshly ground black pepper

1 tablespoon unsalted butter

1 yellow onion, finely chopped

½ cup apple chopped

1 ½ tablespoon fresh rosemary, finely chopped

1 cup low-sodium chicken broth

1 ½ tablespoons balsamic vinegar

PREPARATION

Pre-heat oven to 425 degrees F.  Lightly spray roasting pan with cooking spray.  In a large skillet, heat olive oil and add the pork tenderloin and sprinkle with pepper.  Cook the tenderloin until it is browned on all sides, about 3 minutes.  Remove from skillet and place in roasting pan.  Roast the pork until it registers 160 degrees F with a meat thermometer, approximately 20 minutes.

Meanwhile, in a skillet, melt 1 tablespoon of unsalted butter and then add the apple, onion and rosemary.  Sauté until the onion is translucent and the apples are soft, about 3-5 minutes.  Add the chicken stock and balsamic vinegar and bring mixture to a low boil.  Continue boiling until the sauce has reduced, approximately 5 minutes.

To serve, place pork tenderloin on a platter and pour apple-onion mixture over the top of the tenderloin.  Serve immediately.

Source:  MayoClinic.com