Apple, Onion, and Rosemary Roast Pork Tenderloin with Balsamic-Red Wine Reduction

Just so you're not caught off guard, you're going to wind up with some extra reduction after this. It goes really well with a start like potatoes, so you can Samwise Gamgee some (boil 'em, mash em', etc) and they'll soak up that saucy goodness.

Ingredients

Tenderloin:

2 tbsp packed brown sugar

1 tsp paprika

1 tsp rosemary, crushed

1/2 tsp garlic, minced

1/2 tsp salt

1 pork tenderloin, about 1 pound

2 tbsp olive oil, divided

2 medium apples, cored and cut into thin wedges

1 medium onion, cut into thin wedges

Reduction:

1 cup balsamic vinegar

1 cup red wine

2 tsp sugar

Preparation

1. Preheat oven to 425°F. Mix brown sugar and seasonings in large bowl. Reserve 1 tablespoon. Brush pork tenderloin with 1 tablespoon of the oil. Sprinkle with remaining seasoning mixture. Place in center of large foil-lined shallow baking pan.

2. Toss apples, onions and remaining 1 tablespoon oil in medium bowl. Add reserved seasoning mixture; toss to coat well. Spread around pork in pan.

3. Meanwhile, make reduction. Combine ingredients in a small saucepan and whisk together. Boil until slightly reduced then remove from heat.

4. Roast 25 to 30 minutes or until pork is desired doneness. Slice pork and serve with apples and onions. Drizzle reduction on top and serve.