| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home4 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 3 | tb | Maple syrup |
| 1 | tb | Chopped rosemary |
| 1 | tb | Lemon juice |
| 1 | tb | Soy sauce |
| 2 | lb | Pork tenderloins; up to 1/2 |
| 1 | tb | Butter |
| 4 | Peeled; sliced green apples | |
| 2 | tb | Maple syrup |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
Directions: Whisk together the mustard, 3 T. maple syrup, rosemary, lemon juice, and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinate for 3 hours or overnight. To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper. Bake at 425 degrees for 30 minutes, or until cooked through. Place reserved marinade in a sauce pot and bring to a boil. Reduce heat. Meanwhile, heat a large saut. pan over high heat. Melt the butter, then add the apples. Saut. for 5 minutes then add the maple syrup and cinnamon. Cook for 5 minutes more. Slice the pork and serve with the apples and reserved cooked marinade. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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