1 1/4 pounds pork tenderloin, cut into 1/2-3/4-inch thick rounds
2 rosemary sprigs
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1/4 teaspoon salt1/4 teaspoon black pepper
3 tablespoons olive oil, divided
1 tablespoon butter
1 large yellow onion, thinly sliced
2 medium apples, with skins, sliced into wedges, preferable a mildly tart variety such as Pink Lady doused with lemon juice
2 tablespoons pure maple syrup
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons finely chopped fresh rosemary, plus a few sprigs for garnish
2 tablespoons fresh pomegranate arils
1. Place pork and rosemary sprigs in a large Ziploc bag or air-tight container. In a small bowl whisk remaining marinade ingredients. Pour into the bag. Seal and shake the bag until the meat is well coated. Place in the refrigerator for a minimum of 1 hour or up to 4 hours. When ready to cook, remove meat from the bag and discard marinade.
2. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add marinated, drained pork medallions. Cook for 4 minutes without touching. Once well browned, flip and cook 2 minutes more until slightly pink inside. Transfer to a plate.
3. In the same skillet over medium-low heat add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add onions, and saute 5-6 minutes, until soft and translucent. Add apples and saute 4-5 minutes until softened. Return pork to pan. Add maple syrup, balsamic vinegar, salt, black pepper and chopped rosemary. Cook for 2 minutes or until thoroughly heated through. Arrange on a plate, sprinkle with pomegranate arils and garnish with rosemary sprigs.
Recipe created by Susan Russo of Food Blogga.