1 (12 oz) Pork tenderloin
1/4 t. salt
1/4 t. ground black pepper
5 t. olive oil
1 large red onion, halved and sliced
3/4 C apple juice or apple cider
2 T. red wine vinegar
1 T. spicy brown mustard
2 med. cooking apples, cut into wedges
1 t. snipped fresh rosemary
1. Cut tenderloin crosswise into 1/2-in thick slices; sprinkle with salt and pepper.
2. In a 12-in skillet, heat 3 t. of the oil over medium heat. Add pork slices; cook for 6-8 minutes or until done, turning once. Remove pork slices from skillet.
3. Add the remaining 2 t. oil and the onion to skillet. Cook and stir for 2 minutes. Carefully stir in apple juice, red wine vinegar, and mustard. Bring to a boil; reduce heat.
4. Add apple wedges and rosemary to skillet. Cook about 4 minutes or until apple wedges are tender and most of the liquid has evaporated. Add the pork slices; heat through
4 servings: 225 calories, 9g fat, 240mg sodium, 18g carbs, 2g fiber, 19g protein