The ultimate fall meal, roasted pork tenderloin rubbed with mustard, thyme, and brown sugar smothered with apple slices. The pork cooks tender and juicy, while the apples and other ingredients make a sweet and savory crust that needs no sauce. If you have picky kids, omit the mustard.
Apple Pork Tenderloin
2 large apples
1 1/2 pound pork tenderloin
1/4 cup Dijon mustard
1/4 cup dark brown sugar, packed
Preheat oven to 400 degrees F.
Slice the apples (leaving the skins on) and put half the slices on a baking sheet to form a bed for the tenderloin. Salt the tenderloin, then put the tenderloin on the bed of apple slices and spread the mustard on. Sprinkle the brown sugar evenly over the tenderloin (it will stick to the mustard). Press the remaining apple slices into the mustard/brown sugar mix to cover the tenderloin.
(c) Magda Pecsenye, christmased.com