I really think the title says it all… could this sound any better? I thought since I have been MIA for SO long I should give y’all a really good one! This is also really easy to make! I have made this recipe for so many years, and have it handwritten in my recipe book so I don’t remember where it originally came from… my apologies for not sourcing this!
Maple Mustard Pork Tenderloin with Caramelized Apples
2 (1/2 lbs each) pork tenderloin (tonight I used a single 3lbs tenderloin and just cooked it longer)
Cooking spray
1/4 cup Dijon mustard
6 Tablespoons maple syrup divided (the real kind, not Aunt Jemima!!)
(for those of you who might not know, divide simply means you won’t use it all at once in the recipe)
1 Tablespoon fresh rosemary finely chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Medium Granny Smith apples, peeled and cut into 16 wedges
- Preheat oven to 450º
- Trim fat from Pork and place on a broiler pan covered with aluminum foil and then sprayed with cooking spray
- Combine mustard, 2 Tbsp of syrup, rosemary, salt & pepper in a small bowl; brush over pork
- Insert a meat thermometer (I have used this one for 6+ years and LOVE it) into the thickest part of the pork
- Bake for around 25 minutes until the thermometer reads 160° (this is the key to safe yet tender meat – go by the temperature not time)
- While pork cooks, heat a skillet over medium-high until hot
- Add apples and saute 5 minutes until lightly browned. Reduce heat to low and add 4 Tablespoons of syrup, simmer for 10 minutes until apples are tender, stirring occasionally
- Cut pork crosswise into slices, spoon caramelized apples over pork – Delicious!!
