Maple-Mustard Pork Tenderloin With Caramelized Apples
2 (1/2-pound) pork tenderloins (I used boneless loin chops)
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). (For the boneless loin chops I preheated my grill pan and browned the pork on both sides quickly and then brushed the one side with the mustard maple mixture and placed into the preheated oven and cooked about 10 minutes then flipped and brushed with the rest of the mustard mixture and continued cooking until done about 5 minutes more.)
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.