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Recipe: Maple-Mustard Pork Tenderloin with Apples
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Ingredients
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| Ingredient |
Qty. |
Unit |
| pork tenderloins |
2 |
ea |
| cooking spray |
1 |
ea |
| dijon mustard |
3 |
TBSP |
| maple syrup, divided |
6 |
TBSP |
| chopped fresh rosmary or |
1 |
TBSP |
| dried rosmary |
1 |
tsp |
| salt |
1/2 |
tsp |
| black pepper |
1/4 |
tsp |
| granny smith apples, peeled and thinly sliced |
4 |
ea |
| optional rosemary sprigs |
1 |
ea |
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Instructions
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1) Preheat oven to 425.
2) Trim fat from pork. Place pork on a broiler pan covered with cooking spray. Combine mustard, 2 tablespoons syrup, chopped rosemary, salt and pepper in a small bowl; brush over pork. insert meat thermometer into thickest part of pork. Bake at 425 for 25 minutes or until thermometer registers 160 (slightly pink.)
3) Place a nonstick skillet coated with cooking spray over meidium-high heat until hot. Add apple; saute 5 minutes. Reduce heat to medium low; add 4 tablespoons maple syrup. Simmer 12 minutes or until apple is tender, stirring occasionally. Cut pork crosswise into slices; spoon apple over pork. Garnish with rosemary sprigs, if desired.
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Source
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The Complete Cooking Light Cookbook, 2000
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Recipe submitted by Annie
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