Maple-Mustard Pork Tenderloin with Carmelized Apples
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INGREDIENTS
- Cooking Spray
- 6 tb Maple Syrup ; Divided
- 1 ts Dried Rosemary
- 1/2 ts Salt
- 1/4 c Dijon mustard
- 1/4 ts Pepper
- 1 tb Fresh Rosemary ; Or Chopped
- 2 1/2 lb Pork Tenderloin
- 4 md Granny Smith Apples ; (2 1/2
INSTRUCTIONS
Preheat oven to 425 degrees. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 T syrup, rosemary, salt, and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425 for 25 minutes or until thermometer registers 160 degrees (slightly pink). While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 T maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork, Recipe by: Cooking Light, Jan/Feb 98, pg. 92 Posted to recipelu-digest by Jill Proehl
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (501g) | ||
| Recipe Makes: 4 | ||
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| Calories: 476 | ||
| Calories from Fat: 105 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.7g | 16 % | |
| Saturated Fat 3.5g | 18 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 182mg | 56 % | |
| Sodium 489.4mg | 17 % | |
| Potassium 1367.9mg | 36 % | |
| Total Carbohydrate 32.7g | 10 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 26.9g | ||
| Protein 59.7g | 85 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 476
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