Maple-Mustard Pork Tenderloin With Caramelized Apples

• 2 (1/2-pound) pork tenderloins
• Cooking spray
• 1/4 cup Dijon mustard
• 6 tablespoons maple syrup, divided
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)

1. Preheat oven to 425u0b0.
2. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425u0b0 for 25 minutes or until thermometer registers 160u0b0 (slightly pink).
3. 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 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

pork tenderloins, cooking spray, dijon mustard, maple syrup, rosemary, salt, pepper, apples

Taken from www.myrecipes.com/recipe/maple-mustard-pork-tenderloin-with-caramelized-apples (may not work)