Saute’ a pork tenderloin in non-stick pan over medium heat. Do not use oil or spray if non-stick pan, turning loin to brown all sides. Cover pan and saute’ on low until cooked through, about 10 minutes or until the roast is firm to the touch. Add 3-4 slices of onion and pour the apple/lemon-lime sauce from previous recipe into the pan. Add about 2 tbsp. of balsamic vinegar to pan with 1/4 cup of water. Cook on medium heat until sauce is reduced by half and onions are tender, about 5 minutes. Serve sliced pork with glaze poured over top and the apples on the side.
See a picture of this dish in a following post, same day post.