(from the South Beach Cookbook)
3 t. olive oil, divided
1 small onion, diced
3 sweet apples, peeled, cored, and diced
1 T. balsamic vinegar
3 T. water
1 1/2 lbs. pork tenderloin, cut into medallions, about 3/4 inch thick
2 t. dried rosemary
salt and pepper
Heat 2 T. of the oil in a medium skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add apples, vinegar, and water; reduce heat to low and cook until tender, about 10 minutes. Remove from heat
Season port with rosemary, salt and pepper. Heat remaining oil in a large nonstick skillet. Add pork and cook 4 minutes per side; remove from pan and serve with applesauce
Makes 4 servings
360 calories, 13 g. fat, 4 g. sat. fat, 36 g. protein, 24 g. carbs, 4 g. dietary fiber, 160 mg. sodium
