Ingredients:

2 pork tenderloins, 1 lb. each

2 tablespoons olive oil

½ teaspoon sea salt and freshly ground pepper to taste

1 large onion

2 large Granny Smith apples, peeled, cored, sliced ½ inch thick (can sub any apple)

1 teaspoons fresh thyme + sprigs for garnish

1 tablespoon Dijon mustard

2 tablespoons maple syrup

¼ cup unsweetened apple juice or cider

Preparation:

Preheat oven to 425 degrees.

Heat olive oil in a large nonstick ovenproof skillet over medium-high heat.  Season pork with salt and pepper.  Sear pork on all sides until browned; remove to plate. Add thyme, onion and apples slices to pan and sauté until golden, about 5 minutes.  Place pork atop mixture and place in oven and bake 10-15 minutes until meat registers 145 degrees.

Remove pork and cover with foil for at least 3 minutes.  Combine mustard, maple syrup and apple cider in a small bowl.  Return skillet to medium high heat, add apple cider mixture to apple onion mix and cook until slightly reduced.  To serve, place apple compote on plate and top with slices of pork tenderloin.  Garnish with sprigs of fresh thyme.  

Yield: 6 servings

Nutrition information per serving:

289 calories

91 calories from fat (32%)

10 g fat

2 g saturated fat

97 mg cholesterol

302 mg sodium

17 g carbohydrates

1 g fiber

13 g sugars

31 g protein