Maple-Mustard Pork Tenderloin With Caramelized Apples

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!

I used center-cut boneless chops instead of the tenderloin and it worked very well. There were none left over and everyone wanted to know what was in the marinade. A definite keeper!

I have made this recipe many times and it's absolutely incredible! It quick, easy and elegant enough to be served to company. Oh and this works great with chicken too!!

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!

This recipe is perfect to serve on a special occasion. It is so easy and quick, yet tastes like it has taken hours of prep time. I did not have any rosemary so I eliminated that ingredient and the final product was still delicious. I loved the way the meat and apples looked on the platter with the browned apples on top of the pork. It served 4 perfectly with not a scrap left on the platter. I served french bread, roasted asparagus and a mixed green salad with dried cranberries and walnuts. Absolutely great meal - very high on the guest compliments scale.