Rippin' roast

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 \N 1/2 lb. pork tenderloins
1 tablespoon Butter
4 \N 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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