By Mayo Clinic Staff

Dietitian's tip:

This tenderloin is topped with an apple and balsamic vinegar sauce that complements the slightly sweet taste of the pork. Serve with steamed red potatoes, fresh asparagus, whole-wheat dinner rolls, and cubed cantaloupe and watermelon.

Number of servings

Serves 4
  1. Low Sodium


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


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.

Nutritional analysis per serving

Serving size: 1 piece

  • Calories 240
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 4 g
  • Cholesterol 74 mg
  • Sodium 83 mg
  • Total carbohydrate 17 g
  • Dietary fiber 3 g
  • Total sugars 10 g
  • Added sugars 1 g
  • Protein 26 g
Nov. 18, 2016