Prep 20 mins
Cook 30 mins
Got this out of a Cooking Lite magazine. People will think you went to culinary school after tasting this savory meal. Only you will know how simple it is to prepare. It's delicious, and even kids will like it!
- 453.59 g pork tenderloin
- 59.14 ml prepared mustard or 59.14 ml Dijon mustard or 59.14 ml spicy brown mustard
- 29.58 ml maple syrup
- 4.92 ml dried rosemary leaves or 1.23 ml ground rosemary
- 2.46 ml salt
- 1.23 ml pepper
- 8 granny smith apples
- 118.29 ml maple syrup
- 9.85 ml cornstarch
- 9.85 ml sugar
- 4.92 ml cinnamon
- Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
- Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
- Meanwhile, slice and peel apples.
- Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
- Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
- Excellent served with a side of potatoes and a salad! Enjoy!