Maple-Mustard Pork Tenderloin With Apples (Lite!) - cooking recipe

Ingredients

1 lb pork tenderloin
1/4 1/4 cup Dijon mustard or 1/4 cup spicy brown mustard
2 tablespoons maple syrup
1 teaspoon dried rosemary leaves or 1/4 teaspoon ground rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
8 granny smith apples
1/2 cup maple syrup
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon cinnamon

Preparation

Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
Meanwhile, slice and peel apples.
Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
Excellent served with a side of potatoes and a salad! Enjoy!