rippin' roast
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- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Dijon mustard |
| 3 tablespoons | Maple syrup |
| 1 tablespoon | Chopped rosemary |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Soy sauce |
| 2 | 1/2 lb. pork tenderloins |
| 1 tablespoon | Butter |
| 4 | Peeled; sliced green apples |
| 2 tablespoons | Maple syrup |
| ½ teaspoon | Cinnamon |
Directions: Whisk together the mustard, 3 T. maple syrup, rosemary, lemon juice, and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinate for 3 hours or overnight. To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper. Bake at 425 degrees for 30 minutes, or until cooked through. Place reserved marinade in a sauce pot and bring to a boil. Reduce heat. Meanwhile, heat a large saut‚ pan over high heat. Melt the butter, then add the apples. Saut‚ for 5 minutes then add the maple syrup and cinnamon. Cook for 5 minutes more.
Slice the pork and serve with the apples and reserved cooked marinade.
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