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
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.