Pork Tenderloin with Apples and Shallots - Live Naturally Magazine

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 1/4 pound pork tenderloin, trimmed
• 1 tablespoon ground rosemary
• 1/4 teaspoon salt
• Cooking spray
• 1 tablespoon grapeseed oil
• 2 tablespoons butter
• 1/4 cup thinly sliced shallots
• 2 cups thinly sliced, peeled Braeburn or Granny Smith apples
• ¼ cups pecans, chopped
• 1/4 cup apple cider vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste