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.
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)
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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
- 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)
- 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.
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