Rippin' roast
1 servings
Ingredients
| Quantity | 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
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.