Maple-Mustard Pork Tenderloin With Caramelized Apples

recipe
This easy, 5-ingredient pork tenderloin is flavored with maple syrup, Dijon mustard, apples, and rosemary and is a great choice for weeknight family meals and for entertaining. 

Yield:

4 servings (serving size: 3 ounces pork and 1/2 cup apples)

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 13 %
Fat 4.3 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 24.1 g
Carbohydrate 44.6 g
Fiber 4.5 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 351 mg
Calcium 39 mg

Ingredients

2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)

Preparation

Preheat oven to 425°.

Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, 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).

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 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Note:

January 1998
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