Maple-Mustard Pork Tenderloin With Caramelized Apples

Name: Maple-Mustard Pork Tenderloin With Caramelized Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Dijon mustard; 4 mediums Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds); 6 Tbsps maple syrup, divided; 0 teaspoons pepper; 454 grams pork tenderloins; 1 Tbsp chopped fresh or 1 teaspoon dried rosemary; 1 teaspoons salt

Maple-Mustard Pork Tenderloin With Caramelized Apples is a gluten free, dairy free, and primal main course. One serving contains 324 calories, 25g of protein, and 5g of fat. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have teaspoon rosemary, granny smith apples, maple syrup, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 42

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Oven

Trim fat from pork.

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Pork

Place pork on a broiler pan coated with cooking spray.

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Cooking Spray

Pork

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Broiler Pan

Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork.

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Rosemary

Mustard

Pepper

Syrup

Meat

Pork

Salt

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Kitchen Thermometer

Bowl

Bake at 425 for 25 minutes or until thermometer registers 160 (slightly pink).

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Kitchen Thermometer

Oven

While pork is baking, heat a nonstick skillet over medium-high heat until hot.

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Pork

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Frying Pan

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.

Ingredients you will need

Maple Syrup

Apple

Cut pork crosswise into slices; spoon cooked apples over pork.

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Apple

Pork

Equipment

Ingredients

Servings:

59milliliters

Dijon mustard 4mediums

Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)6Tbsps

maple syrup, divided 0teaspoons

pepper 454grams

pork tenderloins 1Tbsp

chopped fresh or 1 teaspoon dried rosemary 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.