| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Favorites, Maindish, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins |
| 1 |
|
Cooking spray |
| 1/4 |
c |
Dijon style mustard |
| 6 |
T |
Maple syrup, divided |
| 1 |
T |
Fresh rosemary, chopped or |
| 1 |
t |
Rosemary, dried |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 4 |
|
Granny smith apples |
INSTRUCTIONS
Peel and core apples, cut each into 16 wedges. Preheat oven to 425
degrees. Trim fat from pork. Place pork on a broiler pan coated with
cooking spray. Combine mustart, 2 tablespoons syrup, rosemary, salt,
and pepper in a small bowl; brush over pork. Insert meat thermometer
into thickest part of one tenderloin. (I use an instant read
thermometer and wait until about 20 minutes into the cooking to check
temp.) Bake at 425 for 25 minutes or until thermometer registers 160
(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 tablespoons maple
syrup. Simmer 10 minutes or util apples are tender, stirring
occasionally. Cut port crosswise into slices; spoon cooked apples over
pork. Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup
apples). Cal: 301, Fat: 4.3g, Pro: 24.1g, CArb: 44.6g, Fiber: 4.5 g,
Chol: 74mg, Iron: 2.1 mg, Sodium: 351 mg, Calcium: 39 mg.
Contributor: Cooking Light, Vol. 12, No. 1, Jan/Feb 1998 Preparation
Time: 30 mi Posted to MM-Recipes Digest V5 #021 by "Dick Smith"
<rsmith3@flash.net> on Jan 20, 1998
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