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6 tablespoons maple syrup, divided
3 tablespoons Dijon mustard
1 tablespoon fresh rosemary, minced
1/2 teaspoon salt
1/4 teaspoon hot red pepper flakes
2 6-ounce pork tenderloins
2 1/2 teaspoons butter
6 plums, pitted and thinly sliced
Preheat oven to 400°F. In a small bowl, combine 2 tablespoons of maple syrup with mustard, rosemary, salt and hot red pepper flakes.
Trim fat from pork. Place tenderloins on a foil-lined baking sheet; coat with maple syrup mixture. Roast pork in oven until inside is rosy and cooked through (about 10 minutes per side). While pork cooks, heat butter in a large nonstick skillet over medium-high heat. Add plums and saute for 5 minutes. Stir in remaining maple syrup; saute over low heat for 5 more minutes. Season with salt to taste. Cut pork into thin slices and serve with plums.