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Health Information Library Recipes Pork tenderloin with apples and balsamic vinegar

Pork tenderloin with apples and balsamic vinegar

Nutrition Facts

Serving Size 1 piece
Calories 240

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 1 g
Total fat 6 g
Sodium 83 mg
Cholesterol 74 mg
Dietary fiber 3 g
Protein 26 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

In this recipe, balsamic vinegar complements the slightly sweet taste of the pork.

Ingredients

(Serves 4)
  • 1 tablespoon olive oil
  • 1 pound pork tenderloin, trimmed of all visible fat
  • Freshly ground black pepper, to taste
  • 2 cups chopped onion
  • 2 cups chopped apple
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1 cup low-sodium chicken broth
  • 1 1/2 tablespoons balsamic vinegar

Directions

Heat 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 165 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. Slice on the diagonal and put onto 4 warmed plates. Scoop the onion-apple sauce over the top and serve immediately.

Last Updated: November 18th, 2016