Rosemary Mustard Pork with Apples!

Ingredients:

• 2 1 pound pork tenderloins, trimmed
• Salt and pepper
• Vegetable oil
• 3 apples, cut in thin slices
• 1/2 cup dry white wine
• 1/3 cup brown sugar
• 1 lemon
• 2 tsp mustard
• 1/4 tsp chopped fresh rosemary, plus 1 or 2 small twigs

What to do:

1.  Preheat a grill on high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork until marked, about 10 minutes. 
2. Meanwhile combine the apples, wine, brown sugar, 1/ cup water in a saucepan. Add the zest of the lemon, squeeze the lemon juice in, cover and cook on medium high heat for 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Set aside.
3. Add the mustard, 1/2 tsp salt, 1/4 tsp pepper to the juices in the pan. Transfer a third a cup of the mixture to a separate bowl and stir in the chopped rosemary to brush on the pork for seasoning. Continue grilling until the thermometer reaches 145, about 10 to 15 minutes more. If your pork is thick, consider finishing by baking in the oven so you don't over cook it.
4. Meanwhile, simmer the remaining liquid in the saucepan until saucy, about 3 minutes. Remove from the heat and add the apples back to the pan along with the rosemary sprigs. 
5. Serve with the pork sliced (make sure you let the pork rest for a few minutes before cutting to keep the juices inside). Pour the extra sauce on the pork for extra flavor. 
6. In the photo, you'll also see brussel sprouts...that recipe will be posted separately so stay tuned!