Tuesday, August 10, 2010

Maple-Mustard Pork Tenderloin with Caramelized Apples

1 1/4 lbs Pork Tenderloin
2 tbsps Dijon Mustard
6 tbsps Maple Syrup -- divided
1 1/2 tsps Fresh Rosemary -- chopped (I used Dried)
1/4 tsp Salt
1 dash Pepper
2 med Granny Smith Apples -- peeled & in 16 wedge

Preheat oven to 425ºF. Trim fat from Pork. Place Pork on a broiler pan coated with cooking spray. Combine Mustard, 2 tbsp Maple Syrup, Rosemary, Salt and Pepper in small bowl; brush over Pork. Insert meat thermometer into thickest part of Pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF. While Pork is baking, heat nonstick skillet over medium-high heat. Add Apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp Maple Syrup. Simmer 10 minutes or until Apples are tender, stirring occasionally. Cut Pork crosswise into slices; spoon cooked Apples over Pork.

Serving Size : 4

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