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Thread: Maple-Mustard Pork w/ Apples

  1. #1
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    I posted this over in 100+ (because it is what I am making for supper tonight!) and I thought other buddies might find it tasty. I am using pork loin chops instead of the tenderloin though.

    Maple-Mustard Pork Tenderloin w/ Apples

    Prep: 21 minutes Cook: 25 minutes

    2 (3/4 pounds) pork tenderloins
    Cooking spray
    3 tbsp Dijon mustard
    6 tbsp maple syrup divided
    1 tbsp chopped rosemary or 1 tsp dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 granny smith apples, peeled & thinly sliced
    Rosemary sprigs, optional

    1. Preheat oven to 425 degrees

    2. Trim fat from pork. Place pork on a broiler pan with cooking spray. Combine mustard, 2 tbsp syrup, chopped rosemary, salt, pepper in a small bowl; brush over pork. Bake at 425 for 25 minutes.

    3. Place a nonstick skillet coated w/ cooking spray over medium-high heat until hot. Add apples and saute 5 minutes. Reduce heat to medium-low, add 4 tbsp syrup and simmer 12 minutes. Cut pork crossswise and pour apples over pork. Garnish with rosemary if desired.

    Yields 6 servings (3 oz pork, 1/2 cup apples.)

    Calories: 261
    Fat: 5.1
    Fiber: 2

    Points: 5.75 or 6

    I got the recipe from the Complete Cooking Light Cookbook, page 335.
    273.8/266.8/164
    restart 1 November 14

  2. #2

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    I am wondering if you were able to use sugar free syrup and would that possibly make the points lower?

  3. #3
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    Szten, if you use sf syrup the points would definately go down as 6 of the points are for the maple syrup (1 pt per tbsp).

    I am not a big fan of the SF stuff so I just used 2 tbsp real maple syrup when I made it and it worked out great.
    273.8/266.8/164
    restart 1 November 14

  4. #4
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    Default Re: Maple-Mustard Pork w/ Apples

    I experimented with this one tonight using a pork loin chop instead of a whole tenderloin and subbing a grainy mustard for the Dijon. The mustard to maple ratio was more like 4:2 because the grainy was less strong. I also did not use the apple.

    I seared the pork off over a high flame and then finished it off in the oven with the sauce poured over it. The result was delish! I paired it with steamed green beans and roasted new potatoes with garlic. Pictures can be seen here.
    273.8/266.8/164
    restart 1 November 14

  5. #5

    Talking Re: Maple-Mustard Pork w/ Apples

    I made this tonight, my whole family loved it! Thanks!
    *Jillian*




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