Pork tenderloin with apples

Tonight's meal was cooked by me. It was absolutely delicious. Roast pork tenderloin with an apple, onion, and rosemary sauce. The mild sweetness of the meat and balsamic vinegar/broth reduction played well against the apples and sauteed onion. So far this is my favorite dish.
A plate comes in at only 215 calories.

Ingredients (serves 4)
1 tablespoon olive oil
1 pound pork tenderloin, trimmed of all visible fat
Freshly ground black pepper, to taste
1 cup chopped onion
1/2 cup chopped apple
1 1/2 tablespoons fresh rosemary, chopped
1 cup low-sodium chicken broth
1 1/2 tablespoons balsamic vinegar

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray or light oil.
In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 160 F (medium).
Meanwhile, add the onion, apple and rosemary to the skillet. Saute over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.
To serve, cut pork into medallions, pour the onion-apple mixture over the top.

EDIT: 07/05/11 Added recipe