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Add a photoServings: 4
Ingredients
- 2 x Pork tenderloins
- 1 x Cooking spray
- 1/4 c. Dijon style mustard
- 6 Tbsp. Maple syrup, divided
- 1 Tbsp. Fresh rosemary, minced or possibly
- 1 tsp Rosemary, dry
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 med Granny smith apples
Directions
- 1. Peel and core apples, cut each into 16 wedges.
- 2. Preheat oven to 425 degrees.
- 3. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustart, 2 Tbsp. syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of one tenderloin. (I use an instant read thermometer and wait till about 20 min into the cooking to check temp.) Bake at 425 for 25 min or possibly till thermometer registers 160 (slightly pink).
- 4. While pork is baking, heat a nonstick skillet over medium-high heat till warm. Add in apples, and saute/fry 5 min or possibly till lightly browned. Reduce heat to low, and add in 4 Tbsp. maple syrup. Simmer 10 min or possibly util apples are tender, stirring occasionally. Cut port crosswise into slices; spoon cooked apples over pork.
- Yield: 4 servings (serving size: 3 ounces pork and 1/2 c. apples).
- Preparation Time:30 mi
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 33 | 11% |
| Total Fat 3.74g | 5% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 76mg | 25% |
| Sodium 535mg | 22% |
| Potassium 739mg | 21% |
| Total Carbs 44.4g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 35.01g | 23% |
| Protein 25.76g | 41% |
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