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• 2-pound pork tenderloin
• 3 garlic cloves, minced
• 1-1/2 tablespoons dijon mustard
• 1/4 teaspoon dried rosemary, crushed (or more, depending on how much you like rosemary)
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 2 tablespoons apple juice or white wine
• 28-ounce can crushed tomatoes
• 3 large apples (Golden Delicious), peeled, cored and cut into 1/2-inch slices

Preheat oven to 450°F.

Spray a baking dish with vegetable cooking spray (or lightly coat with olive oil). Put the tenderloin in the pan. Combine the minced garlic, mustard and spices, and coat tenderloin with mixture.

Bake for 10 minutes, basteing with apple juice or wine. Reduce oven temperature to 400°F and bake another 10 minutes.

Pour the crushed tomatoes evenly over and around tenderloin. Add the apple slices to the tomatoes. Bake for 20 minutes or until your meat thermometer reaches 170°F. Makes 4 generous servings.

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Note: This recipe was featured in our article about cooking with apples. See Autumn Apples Aplenty for this and other related apple recipes.