Maple Roast Pork Tenderloin

Maple Roast Pork Tenderloin

Serves/Makes: 6
1/4 cup Dijon mustard
3 tablespoons maple syrup
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon soy sauce
2 pork tenderloins, (8 or 9 ounces each)
1 tablespoon butter
4 peeled, sliced green apples
2 tablespoons maple syrup
1/2 teaspoon cinnamon

Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight.

To bake, drain the marinade from the tenderloins and reserve liquid.  Place the tenderloins in a roasting pan and season with salt and pepper.

Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples.

Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.

From: Marita Blessing

http://www.cdkitchen.com/recipes/recs/561/MapleRoastPorkTenderloin64299.shtml