Maple-Mustard Pork Tenderloin With Caramelized Apples

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

301 (13% from fat)

Fat:

4.3g (sat 1.1g,mono 1.8g,poly 0.5g)

Protein:

24.1g

Carbohydrate:

44.6g

Fiber:

4.5g

Cholesterol:

74mg

Iron:

2.1mg

Sodium:

351mg

Calcium:

39mg