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