Pork Tenderloin with Pear and Caramelized Onions

• 1 lb. trimmed pork tenderloin, cut into 8 filets
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 tsp. olive oil
• 1 medium onion, thinly sliced
• 2 tsp. packed brown sugar
• 1 red pear, cored and thinly sliced
• 2 tsp. fresh rosemary, chopped
• ¾ cup light apple juice
• 1 Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard

Directions

• Heat oil in nonstick skillet over medium heat.
• Season pork with salt and pepper; cook until barely pink at the center (about 4 minutes each side).
• Transfer to plate and cover with foil.
• Add onions and brown sugar to skillet and cook, stirring constantly, until onions are golden-brown (about 5 minutes).
• Add pears and rosemary; cook until pears are tender (about 2 minutes).
• Add apple juice and vinegar, simmer until mixture is reduced (about 2-3 minutes).
• Stir in mustard.
• Return pork to pan and coat with sauce.
• Serve with pear and onion sauce over top.

Nutritional Analysis
Serves: 4

Calories: 218
Fat: 6 g
Saturated Fat: 2 g
Sodium: 271 mg
Carbohydrates: 15 g

Recipe provided by Cooper Clinic Nutrition .