Ingredients: (Serves 4)
- 1-2 TBSP Olive Sprig Rosemary Olive Oil
- 1 pound pork tenderloin, trimmed of all visible fat
- Freshly ground black pepper
- Sea salt
- 2 cups chopped onion (about 1 medium size onion)
- 2 cups chopped apple (about 2 large size apples)
- Note: We like to use 1 red and 1 green apple
- 1 1/2 TBSP fresh rosemary, chopped
- 3/4 cup low-sodium chicken broth
- 2 TBSP Olive Sprig Gravenstein Apple Balsamic
Preheat oven to 450 F. Lightly coat a baking pan with a little Rosemary Olive Oil. In a large skillet, heat the remaining Rosemary Olive Oil over medium-high heat. Add the pork and sprinkle each side with sea salt and ground black pepper. Cook until the tenderloin is browned on all sides (about 2-3 minutes per side). Remove the tenderloin from the skillet and place it in the prepared baking pan. Roast the pork for about 15 minutes, or until a thermometer inserted into the thickest part reaches 165 F.
Meanwhile, add the chopped onions, apples, and rosemary to the skillet. Sauté them over medium heat until the apples and onions are soft (about 3-5 minutes). Stir the chicken broth and Gravenstein Apple Balsamic into the skillet. Increase the heat and bring the sauce to a boil. Once brought to a boil, turn down the heat and cook until the sauce has reduced (about 5 minutes).
Remove the pork tenderloin from the oven and place it on a large platter to rest for at least 5 minutes under a foil tent. When you're ready to serve, slice on the diagonal and scoop the onion-apple relish over the top of the pork.