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Recipe: Pork tenderloin with apples and balsamic vinegar

Recipe: Pork tenderloin with apples and balsamic vinegar

In this recipe, the fruity balsamic vinegar sauce complements the mild, slightly sweet taste of the pork tenderloin.

Here the pork tenderloin is topped with an apple and 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.


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 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.


Ingredients
  • 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

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories240 
Carbohydrate21 g 
Cholesterol74 mg 
Fiber4 g 
Monounsaturatedfat3 g 
Potassium 
Protein25 g 
Saturatedfat1 g 
Servingsize1 piece 
Sodium79 mg 
TotalFat6 g 

2014-04-17

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