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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
