Ingredients
1 1/2 pounds pork tenderloin (packages of pork tenderloin usually contain 2 tenderloins weighing about 3/4 pound each)
1/4 cup Dijon mustard
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon fresh rosemary, chopped
1/4 teaspoon black pepper
Apples:
4 tart apples, such as Granny Smith
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 425°. Coat a broiler pan with non-stick cooking spray.
Trim any excess fat from pork. Place pork on prepared pan.
In a small bowl stir together mustard, honey, rosemary and pepper. Coat pork with mustard sauce. Bake in oven until internal temperature of meat reaches 160°, about 25 minutes. Remove from oven. Let sit 5 minutes and then cut pork crosswise into slices.
While pork is cooking prepare apples. Peel, halve and core apples. Cut each half into 8 sections. Heat oil and butter in a large skillet. Add apples and sauté about 5-8 minutes until apples begin to brown. Drizzle honey over apples and continue cooking another 5 minutes until apples are tender and golden brown. Spoon over sliced pork.
Serves: 4-6
Trim any excess fat from pork. Place pork on prepared pan.
In a small bowl stir together mustard, honey, rosemary and pepper. Coat pork with mustard sauce. Bake in oven until internal temperature of meat reaches 160°, about 25 minutes. Remove from oven. Let sit 5 minutes and then cut pork crosswise into slices.
While pork is cooking prepare apples. Peel, halve and core apples. Cut each half into 8 sections. Heat oil and butter in a large skillet. Add apples and sauté about 5-8 minutes until apples begin to brown. Drizzle honey over apples and continue cooking another 5 minutes until apples are tender and golden brown. Spoon over sliced pork.
Serves: 4-6
