2 (3/4 lb.) pork tenderloin
cooking spray
3 tbsp. Dijon mustard
6 tbsp. maple syrup
1 tbsp. rosemary (or less)
4 Granny Smith apples, peeled and thinly sliced
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 425°F. Trim fat from pork. Place on broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, chopped rosemary and salt and pepper; brush over pork. Insert meat thermometer into thickest part of pork.

Bake at 425°F for 25 minutes or thermometer reads 160°F (slightly pink). Place a nonstick pan with cooking spray over medium-high heat until hot. Sauté apples 5 minutes. Reduce to medium-low. Add 4 tablespoons maple syrup; simmer 12 minutes until tender. Cut pork crosswise. Spoon apples over pork.