| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking lig, From hard c | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Pork Tenderloin |
| Cooking Spray | ||
| 1/4 | c | Dijon Mustard |
| 6 | T | Maple Syrup, Divided |
| 1 | T | Fresh Rosemary Or, Chopped |
| 1 | t | Dried Rosemary |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 4 | Granny Smith Apples, 2 1/2 | |
| Lbs. 16 Wedges Peeled | ||
| And | ||
| Wedged |
INSTRUCTIONS
Preheat oven to 425 degrees. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 T syrup, rosemary, salt, and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425 for 25 minutes or until thermometer registers 160 degrees (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 T maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork, Recipe by: Cooking Light, Jan/Feb 98, pg. 92 Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27, 1998
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