Maple-mustard pork tenderloin with carmelized apples

4 Servings

Ingredients

Quantity Ingredient
2½ pounds Pork Tenderloin
Cooking Spray
¼ cup Dijon Mustard
6 tablespoons Maple Syrup; Divided
1 tablespoon Fresh Rosemary Or; Chopped
1 teaspoon Dried Rosemary
½ teaspoon Salt
¼ teaspoon Pepper
4 mediums Granny Smith Apples(2 1/2 Lbs. 16 Wedges; Peeled And Wedged

Directions

Preheat oven to 425 degrees. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 T syrup, rosemary, salt, and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425 for 25 minutes or until thermometer registers 160 degrees (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 T maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork,

Recipe by: Cooking Light, Jan/Feb 98, pg. 92 Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 27, 1998

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