| 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
A Message from our Provider:
“Give God what’s right — not what’s left.”