Rosemary Pork Medallions with Chunky Applesauce

(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