Maple/Mustard Pork Tenderloin
Source of Recipe
2 (1/2-pound) pork tenderloins
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.
Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)
NUTRITION PER SERVING
CALORIES 301(13% from fat); FAT 4.3g (sat 1.1g,mono 1.8g,poly 0.5g); PROTEIN 24.1g; CHOLESTEROL 74mg; CALCIUM 39mg; SODIUM 351mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 44.6g