As we wind up 2008, we all know that "the day of reckoning" is coming and that reckoning is about health, weight, and New Year's resolutions. I have never made one that I kept, so I'll skip that part, but I do know that the scales await me so it is the time to think about light (and easy) meals.
Pork is still a wonderful winter choice. The price is right, it is low in fat, and it can be made very tasty. The following recipe is a bit sweet, a bit tart and, best of all, it is very easy to prepare.
Maple Mustard Pork Tenderloin
2 – ½ pound pork tenderloins
Cooking spray
¼ cup Dijon mustard
6 Tablespoons maple syrup, divided
1 Tablespoon chopped fresh (or 1 teaspoon dried) rosemary
½ teaspoon salt
¼ teaspoon pepper
4 medium Granny Smith apples, peeled and cut into 16 wedges
Preheat oven to 425°. Trim fat and place on broiler pan coated with cooking spray. Combine mustard, 2 Tablespoons of maple syrup, rosemary, and salt and pepper in a bowl and brush on pork. Bake at 425° for approximately 25 minutes.
While pork is baking, heat a non-stick skillet over medium heat. Add apples and sauté for 5 minutes or until lightly browned. Reduce heat to low and add 4 Tablespoons of maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. And dinner is ready to be served along with roasted brussel sprouts and orzo with sautéed red peppers.
Happy New Year to all…
