Pork and apples just go together. Here's an amazingly quick main dish, good enough to serve for company but easy enough for any day of the week.
1 tbsp olive oil
500 g pork tenderloin
1 medium onion, chopped
2 medium apples, peeled, cored and coarsely chopped
1 tbsp chopped rosemary
1 cup chicken broth
1 1/2 tbsp balsamic vinegar
1 tsp granulated sugar, if desired
Preheat the oven to 450°F (230°C). Lightly oil a baking pan.
In a large skillet, heat the olive oil over high heat. Sprinkle the pork tenderloin with salt and black pepper, and place in the skillet. Cook, turning frequently, until the tenderloin is lightly browned on all sides - about 5 minutes. Transfer to the prepared baking pan and place in the preheated oven. Roast until the pork reaches 150°F (65°C) when measured with a meat thermometer stuck into the thickest part of the tenderloin (about 25 minutes). Remove from the oven and let rest for 5 minutes.
While the meat is cooking, add the chopped onion to the skillet in which the tenderloin was browned. Cook over medium heat, stirring, for about 3 minutes or until beginning to soften. Add the apples and the rosemary, and continue to cook until the apples and onions are softened - about 5 minutes. Stir in the chicken broth and the balsamic vinegar and continue cooking for another 5 minutes or until the sauce is thickened. Taste and season with salt and pepper, if desired. Add the sugar if you want.
Spoon the apple sauce into a serving platter. Slice the tenderloin into - in. slices and arrange on top of the apple sauce. Serve immediately.
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