Rosemary Pork Medallions with Chunky Applesauce

Ingredients:

• 3 tsp extra-virgin olive oil, divided
• 1 small onion, diced
• 3 McIntosh apples (or other sweet variety), peeled, cored and diced
• 1 tbsp balsamic vinegar
• 3 tbsp water
• 1 1/2 lbs. pork tenderloin, cut into medallions, about 3/4-inch thick
• 2 tsp dried rosemary
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat 2 tsp of the olive 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.
2. Season pork with rosemary, salt and pepper. Heat remaining oil in a large skillet. Add pork and cook 4 minutes per side; remove from pan and serve with applesauce.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great Sunday supper for the whole family to enjoy. It's healthy comfort food with fresh ingredients and it tastes like something  you would get at a restaurant. This savory applesauce is very easy to make and can be served along side a roast chicken. I highly recommend pureeing the applesauce if you want it thick and creamy. Plus, you can put the pureed applesauce in a small bowl and your dinner guests can take as much applesauce as they want. The pork is also delicious because it's very flavorful with few ingredients. I highly recommend serving roasted fingerling potatoes and green veggies as side dishes with this meal to make it even more satisfying. This dinner puts a savory twist on pork chops and applesauce and it will be a favorite again and again.