Maple-Mustard Pork Tenderloin With Apples (Lite!) Recipe

Name: Maple-Mustard Pork Tenderloin With Apples (Lite!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin; 1/4 1/4 cup Dijon mustard or 1/4 cup spicy brown mustard; 2 tablespoons maple syrup; 1 teaspoon dried rosemary leaves or 1/4 teaspoon ground rosemary; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 granny smith apples; 1/2 cup maple syrup; 2 teaspoons cornstarch; 2 teaspoons sugar; 1 teaspoon cinnamon

Servings: persons

1 lb pork tenderloin
1/4 1/4 cup Dijon mustard or 1/4 cup spicy brown mustard
2 tablespoons maple syrup
1 teaspoon dried rosemary leaves or 1/4 teaspoon ground rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
8 granny smith apples
1/2 cup maple syrup
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon cinnamon

1
Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
2
Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
3
Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
4
Meanwhile, slice and peel apples.
5
Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
6
Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
7
Excellent served with a side of potatoes and a salad! Enjoy!

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pork tenderloin, 1/4 1/4 cup Dijon mustard or 1/4 cup spicy brown mustard, 2 tablespoons maple syrup, 1 teaspoon dried rosemary leaves or 1/4 teaspoon ground rosemary, and more.

Yes, Maple-Mustard Pork Tenderloin With Apples (Lite!) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple-Mustard Pork Tenderloin With Apples (Lite!)

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