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Maple-Mustard Pork Tenderloin with Carmelized Apples

Recipe By : Cooking Light - January/February 1998

5 Points Per Serving


1 1/4 lbs pork tenderloin

cooking spray

2 tbsps Dijon mustard

3 tbsps maple syrup -- divided

1 1/2 tsps fresh rosemary -- chopped

1/4 tsp salt

1 dash pepper

2 med Granny Smith apples -- peeled & in 16 wedge


Preheat oven to 425F. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425F for 25 minutes or until thermometer registers 160F. While pork is baking, heat nonstick skillet over medium-high heat until\par hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Serving Size : 4

Per serving: 246 Calories; 5g Fat (20% calories from fat); 30g Protein; 18g Carbohydrate; 92mg Cholesterol; 301mg Sodium

Shared by: Betsy Burtis Derry, NH