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In this recipe, balsamic vinegar pairs well with the pork, adding a slight sweetness to the dish.

Serves 4

This tenderloin is topped with an apple and balsamic vinegar sauce, adding a slight sweetness to the pork. Serve with steamed red potatoes, fresh asparagus, whole-wheat dinner rolls, and cubed cantaloupe and watermelon.

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

In a large skillet over high heat, add the olive oil. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove the pork from the skillet and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer reads 145 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 some of the liquid evaporates and the sauce thickens slightly, about 5 minutes.

To serve, place the pork on a large platter. Slice crosswise on the diagonal and place on 4 warmed plates. Scoop the onion-apple sauce over the top and serve right away.

• 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 chopped fresh rosemary
• 1 cup low-sodium chicken broth
• 1 1/2 tablespoons balsamic vinegar

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving