Roasted Pork Tenderloin And Maple-Glazed Apples
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 2 (12-ounce) pork tenderloins, trimmed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 pounds Granny Smith apples, sliced 1/2 inch thick
- 1 shallot, thinly sliced
- 3 tablespoons maple syrup
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Preheat oven to 425u0b0. Combine 1/2 teaspoon salt, black pepper, and 1/4 teaspoon ground cinnamon; rub over pork tenderloins. Heat a large ovenproof skillet over medium-high heat. Add olive oil. Add pork; saute 4 minutes on each side. Remove pork, and reduce heat. Melt butter. Add apple slices and shallot to pan; saute 1 minute. Stir in maple syrup, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon; cook 4 minutes. Stir. Return pork to pan. Roast at 425u0b0 for 12 minutes or until a thermometer registers 145u0b0. Remove pork from pan; let stand 5 minutes. Slice pork; serve with apples.
salt, black pepper, ground cinnamon, pork tenderloins, olive oil, butter, apples, shallot, maple syrup, lemon juice, salt, ground cinnamon
Taken from www.myrecipes.com/recipe/roasted-pork-tenderloin-maple-apples (may not work)