The F.U.N. Place Recipe Box Archives
Maple Roast Pork Tenderloin
Whisk together the mustard, 3 T. maple syrup, rosemary, lemon juice, and soy sauce.
- 1/4 cup Dijon mustard
- 3 Tbsp. maple syrup
- 1 Tbsp. chopped rosemary
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 2 - 1/2 lb. pork tenderloins
- 1 Tbsp. butter
- 4 peeled, sliced green apples
- 2 Tbsp. maple syrup
- 1/2 tsp. cinnamon
Trim the tenderloins of excess fat.
Pour the marinade over the tenderloins and let marinate for 3 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 sauce pot and bring to a boil.
Meanwhile, heat a large saute pan over high heat.
Melt the butter, then add the apples.
for 5 minutes then add the maple syrup and cinnamon.
Cook for 5 minutes more.
Slice the pork and serve with the apples and reserved cooked marinade.
Posted by Homebound on June 05, 1998
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