| 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.
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