4 servings (serving size: 3 ounces pork and 1/2 cup apples)
2 (1/2-pound) pork tenderloins
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)
How to Make It
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.
I made this recipe frequently when it first appeared in January 1998, and it was my go-to dinner party dish (delicious, impressive, and fool-proof) for several years. I rediscovered it a few weeks ago and made it again for another dinner party. My husband made fun of my having made a double-recipe, but there was only enough left over for me to have one lunch! Even the kids devoured it. I use regular dijon and fresh rosemary.
Foolproof and very easy, very good. Have made more than once, following recipe for pork using half traditional Dijon and half whole-grain Dijon. For the apples, use 1tbs butter to brown the wedges. If it's in the fridge, add a glug of apple cider to the browned apples along with the syrup, then reduce. Serve spinach salad first and plate with green beans.
This recipe is easy and makes the pork very juicy and flavorful. I seared my roast on top of the stove first on a medium high heat (1 T. of Canola oil in the pan). Sear on all sides for about 30 seconds each. This gives it a nice caramelized look rather than greyish or light brown if you just roast it without searing. To the glaze, I added 1/4 c. of apple butter (you could sub apple sauce) and took out two tablespoons of the syrup to reduce the sugar. I also added 1 T. of apple cider vinegar to the glaze for a little acidity. The apples were delicious but only needed 1 T. of syrup...they are so sweet on their own...no need for lots of sugar. I reserved 1/2 c. of the glaze and kept aside (do not baste from this reserved portion). Then I heated the glaze separately in the microwave and drizzled it over the sliced roast and topped with apples. I am still dreaming about last night's dinner. Served along side roasted rosemary sweet potatoes and a spinach salad, this was pure Autumn heaven!
This was fantastic. Couldn't have been easier either. I followed the recipe exactly, using pure maple syrup and dried rosemary, and it turned out just perfect. My husband loved it to. This is simple enough for a weeknight dinner, but definitely worthy of a dinner party.
Oh, my gosh, so incredibly good and easy! What more can you ask for? I didn't change a thing. The apples were the perfect pairing - my hubby and I each had a bite of apple on each bite of pork and it was perfect!
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