- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 1/4 pound pork tenderloin, trimmed
- 1 tablespoon ground rosemary
- 1/4 teaspoon salt
- Cooking spray
- 1 tablespoon grapeseed oil
- 2 tablespoons butter
- 1/4 cup thinly sliced shallots
- 2 cups thinly sliced, peeled Braeburn or Granny Smith apples
- ¼ cup pecans, chopped
- 1/4 cup apple cider vinegar
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Combine mustard and maple syrup and brush over pork tenderloin. Combine rosemary and salt and sprinkle evenly over pork. Heat a large cast-iron skillet over medium-high heat.
- Coat skillet with cooking spray plus grapeseed oil. Add pork to skillet; brown for approximately 3 to 4 minutes on each side or until desired degree of doneness. Remove pork from pan; cover with foil to keep warm.
- In the same skillet add butter and heat over medium. Add shallots, sliced apples and pecans; sauté 3 minutes or until shallots soften and apples begin to brown. Add apple cider vinegar to skillet, stir and return pork tenderloin to skillet. Use a spoon or pastry brush to coat the tenderloin with juices from the skillet. Cook for an additional 2 minutes until pork is cooked through and apples are tender. Stir in fresh thyme. Season with salt and pepper.
Calories: 323 Fat: 18g Saturated fat: 6g Carbohydrates: 16g Sodium: 298mg Fiber: 2g Protein: 25g Cholesterol: 89mg