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For the pork:
2 pork tenderloins, about 12 ounces each
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
For the apples:
1 tablespoon butter
2 Granny Smith apples
1/4 cup apple cider vinegar
1/4 cup honey
1. Using a sharp knife, remove and discard any whitish-silver skin and visible fat from the tenderloins.
2. Mix the remaining ingredients for the pork together in a shallow bowl. (This can be done in advance and stored in the refrigerator for 2 to 3 days.) Add the trimmed tenderloins and marinate for at least 30 minutes or overnight in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Sear the pork on the grill on all sides. Lower the heat to medium and cook for 8 to 12 minutes, until the pork is just cooked through. Transfer the pork to a cutting board and let the meat rest for 2 to 3 minutes. Slice the pork, arrange the slices on a serving platter and keep warm.
5. Meanwhile, melt the butter in a medium skillet over medium heat and add the apples. Using a slotted spoon, transfer the apples to the platter with the pork.
6. Add the vinegar and honey to the skillet and bring to a boil. Cook until the mixture becomes syrupy, about 3 to 4 minutes. Pour the syrup over the pork and apples and serve.
Serving Size: 3 to 4 slices of pork with apples
Number of Servings: 4
|Fat||16 g||Fiber||1 g|
|Protein||48 g||Saturated Fat||6 g|
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