My friend Tim and I are big fans of the biggest loser, so every Tuesday we get together, cook some tasty (and often fattening) food and slump on the couch to watch our favorite contestants battle to shed some pounds.
We try our hardest to eat healthy foods each k, but flavor always seems to get in the way. This week it was my turn to cook and with a big ol' pork tenderloin sitting in my freezer I pondered what to do that would be both flavorful and not ridiculously fattening.
I recently read an article in the NY Times about Maple Syrup pork chops and decided to adapt that recipe using brown sugar instead of maple syrup. The addition of apples and balsamic vinegar made this one tasty dish and something I am sure you will love.
- 2 pork tenderloins (totaling about 3-4 lbs)
- Kosher salt and freshly ground black pepper
- 1/4 cup brown sugar
- 3 cloves of garlic, minced
- 1/4 cup balsamic vinegar
- 1/4 cup Graton Ridge apple wine (you can also use Chardonnay)
- 1 apple cored and sliced into half moons
- 1 sweet yellow onion halved and sliced into half moons
Combine the brown sugar, garlic, balsamic vinegar and wine. Mix well and set aside.
Preheat the oven to 350. Coat the pork tenderloins with salt and pepper (use about a tbsp of each on the loins) and brown on each side using a sautee pan. Place the pork into a baking dish and surround with the apples and onions. Pour the mixture into the baking dish and cook until your pork reaches 350 degrees. This should take about 20-25 minutes.
Remove and let set uncovered for 15 minutes before slicing and serving with a rich and delicious Pinot Noir.