Maple-Mustard Pork Tenderloin With Caramelized Apples
2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)

Preheat oven to 425°.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. 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. Cut pork crosswise into slices; spoon cooked apples over pork.

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)

CALORIES 301(13% from fat); FAT 4.3g (sat 1.1g,mono 1.8g,poly 0.5g); PROTEIN 24.1g; CHOLESTEROL 74mg; CALCIUM 39mg; SODIUM 351mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 44.6g

My notes: I didn't have pork tenderloin thawed out so I used pork chops instead. I dipped the chops in the mustard sauce and then cooked them in a grill pan. After they were finished cooking I placed them in the pan with the apples. Also I used a different kind of mustard (had the ground mustard seeds in it) and added some onion powder to give things a little more flavor.