This is one of my favorite autumn/winter meals. It's extremely easy to prepare and is a comforting and delicious meal, especially on a cold day. As a bonus, the recipe originated in Cooking Light, so it's actually pretty darned healthy, too.
Maple-Mustard Pork Tenderloin with Caramelized Apples
2 1/2 pounds pork tenderloins (usually about 2)
1/2 cup Dijon mustard
6 - 7 tablespoons maple syrup, divided
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon pepper
10 - 12 Granny Smith apples, each peeled and cut into 12 wedges (about 5 - 6 pounds)
Preheat an oven to 425°F. Trim any excess fat from the pork. Combine the mustard, 1/4 cup of maple syrup, rosemary, salt, and pepper in a small bowl. Place the pork in a baking dish and coat with about half of the maple-mustard mixture, setting the rest of the mixture aside for the apples. (It's nice to do this a few hours in advance to allow the pork to marinate (refrigerated) and pick up even more flavor. Lining the baking dish with a silpat or parchment will help immensely with cleanup.) Bake at 425°F for 25 minutes or until a meat thermometer registers the desired temperature.*
While the pork is baking, heat a nonstick skillet over medium-high heat. Add the apples and sauté for about 5 minutes or until lightly browned. Add 2 - 3 tablespoons of maple syrup (depending on how sweet you want the final dish to be and on the tartness of your apples) along with the remaining maple-mustard mixture and reduce the heat to low. Simmer for 10 15 minutes or until the apples are tender and starting to break down, stirring occasionally. Slice the pork crosswise and serve with the apples.
*The parasite that causes trichinosis is killed at 137°F, but the FDA recommends cooking pork to 160°F. I tend to cook the pork until the thermometer reads 140°F, after which carry-over cooking continues to raise the temperature to close to 150°F. If you cook until the thermometer reads 160°F (as the original recipe suggests), carry-over cooking will take the temperature well past this and you'll end up with very dry pork. That being said, you should cook to whatever temperature you're comfortable with.
Maple-Mustard Pork Tenderloin with Caramelized Apples2 1/2 pounds pork tenderloins (usually about 2)
1/2 cup Dijon mustard
6 - 7 tablespoons maple syrup, divided
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon pepper
10 - 12 Granny Smith apples, each peeled and cut into 12 wedges (about 5 - 6 pounds)
Preheat an oven to 425°F. Trim any excess fat from the pork. Combine the mustard, 1/4 cup of maple syrup, rosemary, salt, and pepper in a small bowl. Place the pork in a baking dish and coat with about half of the maple-mustard mixture, setting the rest of the mixture aside for the apples. (It's nice to do this a few hours in advance to allow the pork to marinate (refrigerated) and pick up even more flavor. Lining the baking dish with a silpat or parchment will help immensely with cleanup.) Bake at 425°F for 25 minutes or until a meat thermometer registers the desired temperature.*
While the pork is baking, heat a nonstick skillet over medium-high heat. Add the apples and sauté for about 5 minutes or until lightly browned. Add 2 - 3 tablespoons of maple syrup (depending on how sweet you want the final dish to be and on the tartness of your apples) along with the remaining maple-mustard mixture and reduce the heat to low. Simmer for 10 15 minutes or until the apples are tender and starting to break down, stirring occasionally. Slice the pork crosswise and serve with the apples.
*The parasite that causes trichinosis is killed at 137°F, but the FDA recommends cooking pork to 160°F. I tend to cook the pork until the thermometer reads 140°F, after which carry-over cooking continues to raise the temperature to close to 150°F. If you cook until the thermometer reads 160°F (as the original recipe suggests), carry-over cooking will take the temperature well past this and you'll end up with very dry pork. That being said, you should cook to whatever temperature you're comfortable with.
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