Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

This recipe is a family favorite in our home, and rarely, if ever, do we have leftovers. The pork tenderloin is so tender, and the tanginess of the mustard with the sweetness of the apple cider compliment each other wonderfully.

Ingredients:

7 tbsp FRENCH'S® Honey Mustard

2 lb Pork Tenderloin

8 tbsp Butter

2/3 cup Light Brown Sugar, packed

2 cup Apple Cider

4 Granny Smith Apples, peeled, cored, and chopped in to 1 inch pieces

2 tbsp Ground Cinnamon

1/4 cup All Purpose Flour

2 tbsp salt

3 tbsp pepper

Directions:

Melt 2 TBS Butter in large skillet Salt and Pepper Tenderloins (using 1 TBS fresh ground Pepper) Sprinkle with 1/4 Cup Flour, minus 4 TBS for sauce Brown Tenderloins in Butter on all sides Set Aside in Baking pan on a rack Mix 2/3 Cup brown sugar, minus 2 TBS for apples, with 3 TBS French's Honey Mustard Spread sugar and mustard mix on tenderloins Sprinkle remainder 1 TBS Fresh Cracked Pepper on tenderloins Bake in 375 degree oven for 30 minutes or until internal temp reaches 165 Remove from oven and let rest for 10 minutes While Pork is cooking, prepare apples and sauce Apples Melt 2 TBS butter in large Saucepan Add Peeled,Cored, and Chopped Apples in 1 inch pieces Add 2 TBS Cinnamon Add 2 TBS Brown Sugar Add 2 TBS Apple Cider Add a dash of salt Cook on medium till tender, stirring occasionally, until liquid is absorbed, but apples are not breaking up, about 15-20 minutes Sauce Melt 4 TBS Butter in small saucepan Whisk in 4 TBS Flour and let cook for 1 minute Add 2 cups minus 2 TBS Apple Cider from cooked apples and bring to a boil to thicken Add 4 TBS French's Honey Mustard and Whisk until smooth Add 1 TBS Fresh Ground Pepper and a dash of salt Simmer until pork is done Slice pork on the diagonal, arrange on family size platter,and pour a little sauce on top, reserving some on the side in a gravy bowl Place Apples on the platter, serve and enjoy!