| | Directions | | Preheat the oven to 450°. Lightly grease a baking pan. In a large skillet, heat olive oil over high heat and add the pork. Sprinkle with salt and pepper. Cook about 3 minutes until the tenderloin is browned on all sides. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes. Meanwhile, add the onion, apple and rosemary to the skillet. Sauté about 3-5 minutes over medium heat until the onions and apples are soft. Stir in broth and vinegar. Increase the heat and boil about 5 minutes. To serve, place the pork on a large platter. Pour the onion-apple mixture over the top and serve immediately. |
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| Ingredients | | - |  | 1 pound pork tenderloin |
| - | | 1 tablespoon olive oil |
| - | | salt and pepper to taste |
| - | | 1 cup onion (chopped) |
| - | | 1/2 cup fresh apple (chopped) |
| - | | 1 1/2 tablespoons fresh rosemary (chopped) |
| - | | 1 cup low-sodium chicken broth |
| - | | 1 1/2 tablespoons balsamic vinegar |
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