By Mayo Clinic Staff

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.

Number of servings

Serves 4


  1. 1 tablespoon olive oil
  2. 1 pound pork tenderloin, trimmed of all visible fat
  3. Freshly ground black pepper, to taste
  4. 1 cup chopped onion
  5. 1/2 cup chopped apple
  6. 1 1/2 tablespoons fresh rosemary, chopped
  7. 1 cup low-sodium chicken broth
  8. 1 1/2 tablespoons balsamic vinegar


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

  • Total fat 8 g
  • Calories 215
  • Protein 25 g
  • Cholesterol 75 mg
  • Total carbohydrate 10 g
  • Dietary fiber 1 g
  • Monounsaturated fat 4 g
  • Saturated fat 2 g
  • Sodium 93 mg
Dec. 01, 2010