Maple-Mustard Pork Tenderloin With Caramelized Apples
Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)
- 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.
- 301 (13% from fat)
- 4.3g (sat 1.1g,mono 1.8g,poly 0.5g)