Pork Tenderloin And Apple Ragu

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 navel orange
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1 can (15-3/4 ounces) cut sweet potatoes in syrup, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tart apples, chopped
• 2 pork tenderloins
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

1. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
2. Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, 1/8 teaspoon salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated. rnStir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally.
3. Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145u0b0, turning occasionally. Let stand 5 minutes before slicing. Serve with ragout.

olive oil, onion, orange, brown sugar, balsamic vinegar, salt, potatoes, tomatoes, tart apples, pork tenderloins, ground black pepper, salt

Taken from food52.com/recipes/38605-pork-tenderloin-and-apple-ragu (may not work)