Sweet and saucy

My recent apple windfall had me baking lots of sweet treats.  I'm not complaining (they were all delicious!) but I wanted to use them in at least one savory dish.  So, I found this recipe.  And I'm VERY happy I did.

Pork and apples definitely belong on the same plate.  They're totally complimentary.  Add the more potent flavor of balsamic vinegar and you've got yourself a great dish, easy enough for a weeknight yet impressive enough for company.

And the bonus - this dish is really, really good for you.  I served it with spinach and garlic roasted potatoes.  Try it soon!

Pork Tenderloin with Apples & Balsamic Vinegar
slightly adapted from Mayo Clinic

1 tablespoon extra virgin olive oil
1 pound pork tenderloin
freshly ground black pepper
1 cup chopped onion
1/2 cup chopped apple
1 1/2 tablespoons dried rosemary
1 cup low-sodium chicken broth
1 1/2 tablespoons balsamic vinegar

Preheat oven to 450 degrees.  Lightly coat a baking pan with cooking spray.

Heat the oil in a large skillet.  Add pepper to pork and place in pan.  Cook until brown on all sides, about 3 minutes.  Remove from heat and place in prepared pan.  Roast in oven for about 15 minutes.

Meanwhile, add apple, onion and rosemary to skillet.  Saute over medium heat, about 3-4 minutes, until onions and apple are soft.  Stir in broth and vinegar.  Raise heat to high and boil until sauce has reduced.

Place pork on large platter.  Pour apple and sauce mixture over it and serve.