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1
In a large zip-lock freezer bag, stir together 1/4 cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
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2
Seal bag, and shake well to coat; chill 30 minutes, turning once.
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3
Remove pork from marinade, discarding marinade.
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4
Pat pork dry; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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5
Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
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6
Cook onion and garlic in hot drippings, stirring constantly 1 minute.
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7
Add in remaining 3/4 cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
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8
Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining 1/2 teaspoon salt and pepper.
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9
Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
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10
Add pork to onion mixture, turning to coat.
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11
Cover and cook 5-10 minutes or until a meat thermometer reads 155u00b0.
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12
Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
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13
Meanwhile, whisk together 1/4 cup water, 1 tablespoon flour, remaining 1 1/2 tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
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14
Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
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15
Drizzle sauce over pork and serve.
