- 1 1⁄4 lbs pork tenderloin
- 2 tablespoons Dijon mustard
- 3 tablespoons maple syrup (( divided)
- 1 1⁄2 teaspoons fresh rosemary (( chopped)
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 medium apples (Granny Smith( peeled & in 16 wedge)
Directions See How It's Made
- Preheat oven to 425ºF.
- Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
- Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
- While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
- Simmer 10 minutes or until apples are tender, stirring occasionally.
- Cut pork crosswise into slices; spoon cooked apples over pork.