| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Favorites, Maindish, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins |
| 1 |
|
Cooking spray |
| 1/4 |
c |
Dijon style mustard |
| 6 |
tb |
Maple syrup, divided |
| 1 |
tb |
Fresh rosemary; chopped or |
| 1 |
ts |
Rosemary; dried |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
md |
Granny smith apples |
INSTRUCTIONS
1. Peel and core apples, cut each into 16 wedges.
2. Preheat oven to 425 degrees.
3. 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).
4. 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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