In this recipe, balsamic vinegar complements the slightly sweet taste of the pork.

Heat the oven to 450 F. Lightly coat a baking pan with cooking spray.

In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 165 F (medium).

Meanwhile, add the onion, apple and rosemary to the skillet. Saute over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.

To serve, place the pork on a large platter. Slice on the diagonal and put onto 4 warmed plates. Scoop the onion-apple sauce over the top and serve immediately.

• 1 tablespoon olive oil
• 1 pound pork tenderloin, trimmed of all visible fat
• Freshly ground black pepper, to taste
• 2 cups chopped onion
• 2 cups chopped apple
• 1 1/2 tablespoons fresh rosemary, chopped
• 1 cup low-sodium chicken broth
• 1 1/2 tablespoons balsamic vinegar