RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6841
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| Recipe Name: |
Maple Mustard Pork Tenderloin with Caramelized Apples - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Tablespoons syrup, Maple divided
0.25 Teaspoon pepper, black
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Directions:
Preheat oven to 425°.
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 425° for 25 minutes or until thermometer registers 160° (slightly pink).
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.
Serving size: 3 ounces pork and 1/2 cup apples
CALORIES 301(13% from fat); FAT 4.3g (sat 1.1g,mono 1.8g,poly 0.5g); PROTEIN 24.1g; CHOLESTEROL 74mg; CALCIUM 39mg; SODIUM 351mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 44.6g |
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| Nutrition per Serving: |
| Calories: |
313 |
Total Carbs: |
43.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.6 |
Fat: |
5.5 |
Protein: |
25.67 |
| Fiber: |
2.24 |
Sodium: |
708.35 |
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