Recipe - Maple-Mustard Pork Tenderloin With Carmelized Apples

2 One half pound Pork Tenderloin
Cooking Spray
One fourth cup Dijon Mustard
6 tablespoon Maple Syrup; Divided
1 tablespoon Fresh Rosemary Or; Chopped
1 teaspoon Dried Rosemary
One half teaspoon Salt
One fourth teaspoon Pepper
4 md Granny Smith Apples(2 1/2
Lbs. 16 Wedges; Peeled And
Wedged

Preheat oven to 425 degrees. Trim fat from pork. Place pork on a broiler
pan coated with cooking spray. Combine mustard, 2 T syrup, rosemary, salt,
and pepper in small bowl; brush over pork. Insert meat thermometer into
thickest part of pork. Bake at 425 for 25 minutes or until thermometer
registers 160 degrees (slightly pink).

While pork is baking, heat a nonstick skillet over mediumhigh heat until
hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat
to low, and add 4 T maple syrup. Simmer 10 minutes or until apples are
tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked
apples over pork,

Recipe by: Cooking Light, Jan/Feb 98, pg. 92

Posted to recipeludigest by Jill Proehl jpxtwo@swbell.net on Feb 27,
1998