Maple-Mustard Pork Tenderloin With Caramelized Apples

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

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 13%
  • Fat: 4.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.1g
  • Carbohydrate: 44.6g
  • Fiber: 4.5g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 351mg
  • Calcium: 39mg

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

  1. Preheat oven to 425°.
  2. 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).
  3. 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.
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