Pork Tenderloin with Apples and Pears
- 1 large or 2 small pork tenderloins, totaling about 1.5 lbs
- 1 can pears in juice
- 3 apples, cut into 1" wide chunks
- 3/4 cup soy sauce
- 3 T honey
- 2 T dijon mustard
- 2 T stone ground mustard
Preheat oven to 375 degrees.
In medium bowl, whisk together soy sauce, honey, and mustards.
Place tenderloin(s) in baking dish. Surround with apples and pour pears & juices around it. Pour soy sauce mixture over tenderloin.
Cover dish with tin foil. Bake for 40 minutes.
Remove foil and bake 10-15 minutes longer (until center of tenderloin reads 140 degrees on a meat thermometer). Set pork on a cutting board and tent with foil.
Allow to rest for 10 minutes before cooking to allow juices to redistribute. Slice in 1/4" slices and serve alongside of apples and pears.
Couscous with Carrots and Cranberries
- 1 cup couscous
- 1 cup chicken broth
- 1 tsp salt
- 1/4 cup dried cranberries
- 1/4 cup diced carrots
- 2 tsp chopped chives
In a saucepan, combine chicken broth, salt and carrots and bring to a boil. Add couscous and cranberries, remove from heat, and cover for 6-8 minutes.