- Cooking Time:
- Servings: 4
- Preparation Time:
BackstoryContributor: Milwaukee Journal Sentinel
- 2 pork tenderloins (1/2 pound each)
- 1/4 cup dijon mustard
- 6 tablespoons pure maple syrup (divided)
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 4 medium granny smith apples, each peeled and cut into 16 wedges
- rosemary sprigs for garnish
- Preheat oven to 425 degrees.
- Trim fat and silver skin from pork. Place pork on baking sheet lined with aluminum foil.
- In small bowl, combine mustard, 2 tablespoons of the maple syrup, the rosemary, salt and pepper; brush over pork. Bake in preheated oven 25 minutes or until thermometer registers 160 degrees (slightly pink).
- While pork is baking, heat non-stick skillet over medium-high heat until hot. Melt butter in pan and add apples. Saute 5 minutes or until lightly browned. Reduce heat to low and add remaining 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally.
- To serve, slice pork crosswise. Lay slices on serving platter and spoon hot apples over all. Garnish with rosemary sprigs.