Maple Mustard Pork Tenderloin with Caramelized Apples (Sandra)

2 pork tenderloins
1/4 c dijon mustard
6 Tbsp maple syrup
1 Tbsp dried rosemary
salt & pepper
4 granny smith apples, peeled & wedged

Preheat oven to 425F. Combine mustard, 2 Tbsp syrup, rosemary, salt & pepper and brush over pork. Bake bake for 25 min or until no longer pink. While pork is cooking, saute apples in some butter. Reduce heat to low and add 4 Tbsp maple syrup. Simmer until apples are tender and then spoon over cooked pork.