Rosemary Pork Tenderloin
- 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 ounces pork tenderloins
- 2 1/2 teaspoons butter
- 6 plums, pitted and thinly sliced
1. Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of maple syrup with mustard, rosemary, salt and hot red pepper flakes.
2. 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.