Pork Tenderloin with Balsamic Vinegar Reduction
By svengali35


Remarkably low in sodium, this recipe enlivens pork tenderloin with an exquisitely seasoned sauce.


Pork Tenderloin with Balsamic Vinegar Reduction Ingredients
•2 Tbsp Olive oil

•1 lb Pork Tenderloin (trim all outside fat)

•1 Cup chopped yellow sweet onion

•1 Shallot

•1/2 Cup chopped apple

•1 1/2 Tbsp finely chopped FRESH rosemary

•1 Cup Low Sodium Chicken Broth

•2 Tbsp Balsamic Vinegar

•1/2 tsp fresh ground black pepper

Directions
1.Preheat oven to 450 degrees

2.Lightly coat a baking pan with cooking spray

3.Using large skillet, heat the olive oil. Add the tenderloin and sprinkle all over with black pepper. Brown on all sides (takes about 3-5 Min.) Remove skillet from heat and place the tenderloin in the prepared baking pan. Place baking pan in the preheated oven and roast for about 15 min. (Meat thermometer should indicate 160-165 degrees)

4.In same skillet the tenderloin was browned in add the onion, shallots, apple and rosemary. Saute' over medium heat until apples are soft (about 4 min.) Gradually stir in chicken broth and balsamic vinegar (I like to add a dash of oregano, basil and parsley as well) bring up the heat and boil until sauce reduces (about 6 min)

5.To serve place the tenderloin on large serving platter and pour the reduced sauce over top of the tenderloin and serve at once