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Dietitian's tip: Here the pork tenderloin is topped with an apple-balsamic vinegar sauce that complements the mild, slightly sweet taste of the meat. Serve it with steamed red potatoes, fresh asparagus, whole-wheat dinner rolls and cubed cantaloupe and watermelon.
Serves 4
Ingredients
1 tablespoon olive oil
1 pound pork tenderloin, trimmed of all visible fat
Freshly ground black pepper, to taste
1 cup chopped onion
1/2 cup chopped apple
1 1/2 tablespoons fresh rosemary, chopped
1 cup low-sodium chicken broth
1 1/2 tablespoons balsamic vinegar
Directions
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 160 F (medium).
Meanwhile, 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 the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.
To serve, place the pork on a large platter. Pour the onion-apple mixture over the top and serve immediately.
Nutritional Analysis
(per serving)| Calories | 215 | Cholesterol | 75 mg |
| Protein | 25 g | Sodium | 93 mg |
| Carbohydrate | 10 g | Fiber | 1 g |
| Total fat | 8 g | Potassium | 515 mg |
| Saturated fat | 2 g | Calcium | 23 mg |
| Monounsaturated fat | 4 g |
