Roasted Pork Tenderloin and Maple-Glazed Apples

By sandy_h

From Cooking Light September 2011

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 2 (12-ounce) pork tenderloins, trimmed
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 pounds granny smith apples, sliced 1/2-inch thick
• 1 shallot, thinly sliced
• 3 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

Preheat oven to 425. Combine ½ teaspoon salt, black pepper, and ¼ teaspoon ground cinnamon; rub over pork tenderloins.

Heat a large ovenproof skillet over medium-high heat. Add olive oil. Add pork; saute 4 minutes on each side. Remove pork, and reduce heat. Melt butter. Add apple slices and shallot to pan; saute 1 minute.

Stir in maple syrup, lemon juice, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon; cook 4 minutes. Stir. Return pork to pan. Roast at 425 for 12 minutes or until a thermometer registers 145. Remove pork from pan; let stand 5 minutes.

Slice pork; serve with apples.