Maple-mustard pork tenderloin with apples from The Complete Cooking Light Cookbook by Cooking Light Magazine

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Notes about this recipe

  • chawkins on March 30, 2020

    Delicious dish, pork was moist and apple not mushy. With all that maple syrup, I was worried that the dish would be too sweet and the pork burnt, but everything turned out perfect. I used Granny Smith apples.

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