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Maple Roast Pork Tenderloin with Apples

Yields1 Serving

 ½ cup maple syrup
 2 tbsp Dijon or grainy mustard
 2 tbsp chopped fresh rosemary
 2 tbsp lemon juice
 2 tbsp soy sauce
 2 – 3/4 lb pork tenderloins
 1 tbsp canola oil
 1 tbsp butter
 2 of your favorite apples, cored and sliced
 1 cup apple cider or juice, or more to taste
 1 tsp cornstarch
1

In a small bowl, whisk together the maple syrup, mustard, rosemary, lemon juice, and soy sauce. Pour over the pork and marinate for at least 2 hours, or overnight.

2

When you're ready for dinner, preheat the oven to 400F. Heat the oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. This should take about 5 minutes.

3

Transfer the pork to a baking dish and bake for 15-20 minutes. (If you have a meat thermometer, it should register 155°F/68°C). Transfer the pork to a cutting board, cover it with foil, and let it stand until you’re ready for it.

4

Meanwhile, add the butter to the skillet (don’t wash it out!) and sauté the apples for 5-7 minutes, until the apples are tender and golden. Transfer the apples to a plate. Add the marinade and apple cider to the pan and bring to a simmer, scraping up any flavourful browned bits stuck to the bottom of the pan.

5

Pour a small amount of the sauce (about 1/4 cup) into a small dish, whisk in the cornstarch until you get rid of all the lumps (this is called a slurry) and return the mixture to the pan. Simmer for about 5 minutes, until the sauce is slightly thickened. Return the apples to the sauce along with any juices that have collected on the plate.

6

Slice the pork and serve it topped with the apples and sauce.