Recipe: Pork tenderloin with apples and balsamic vinegar

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.

Low sodium = no more than 140 mg of sodium per serving

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