2 3/4 Lbs Pork Tenderloins	1 Tablespoon Canola Oil
1/2 Cup Maple Syrup	1 Tablespoon Butter
2 Tablespoons Dijon Or Grainy	3 Large Granny Smith, Or Other
-Mustard	-Tart Apples, Peeled, Cored &
2 Tablespoons Chopped Fresh	-Sliced
-Rosemary, Optional	1 1/2 Cups Apple Cider Or Juice
2 Tablespoons Lemon Juice	1 Teaspoon Cornstarch
2 Tablespoons Soy Sauce

In a small bowl, whisk together the maple syrup, mustard, rosemary, lemon juice, and soy sauce. Pour over the pork and marinade for a least 2 hours, or overnight.

Heat the oil in a large skillet set over medium-high heat. Remove the pork from the marinade, reserving the marinade, and brown the tenderloins on all sides, turning as necessary. This should take about 5 minutes.

Transfer the pork to a baking dish and bake 15 to 20 minutes. (If you have a meat thermometer, it should register 155 degree F). Transfer the pork to a cutting board, cover it with foil, and let it stand until you're ready for it.

Meanwhile, add the butter to the skillet (don't wash it out) and sauté the apples for 5 to 7 minutes, until the apples are tender and golden. Transfer the apples to a plate. Add the marinade and apple cider to the pan and bring to a simmer, scraping up any flavorful browned bit stuck to the bottom of the pan.

Pour a small amount of the sauce (about 1/4 cup into a small dish, whisk in the cornstarch until you get rid of all the lumps and return the mixture to the pan. Simmer for about 5 minutes, until the sauce is slightly thickened. Return the apples to the sauce along with any juices that have collected on the plate.

Slice the pork and serve it topped with the apples and sauce.