Makes 8 servings
1/4 cup olive oil, divided
2 pork tenderloins, about 1 pound each
2 tablespoons dried rosemary leaves
4 cups unpeeled thinly sliced red Michigan Apples
2 cups thinly sliced onions
2 cups Michigan Apple juice
2 tablespoons coarse ground Dijon-style mustard
1 tablespoon sugar
Preheat oven to 350°F. Brush tenderloins with 2 tablespoons of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly. Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake for 40 to 50 minutes or until internal temperature of each tenderloin reaches 160°F.
Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
Slice tenderloin and serve with apple-onion mixture.
Nutrition information per serving: 301 calories; 13 g fat; 21 g carbohydrate; 28 g protein; 3 g fiber; 152 mg sodium
Suggested Michigan Apple varieties: McIntosh, Empire, Gala, Jonagold, Northern Spy.