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Maple-Mustard Pork Tenderloin with Carmelized Apples

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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 tb Maple Syrup; Divided
1 tb Fresh Rosemary Or; Chopped
1 ts Dried Rosemary
1/2 ts Salt
1/4 ts Pepper
4 md 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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