Paleo Friendly Hasselback Pork Tenderloin with Apples and Walnuts
- 4-5 lb Coleman Natural Boneless Center Cut Half Loin
- 2 tablespoons honey Dijon mustard
- 3 apples, cored and sliced into half moons
- ½ cup walnuts, chopped
- ½ teaspoon ground sage
- ¼ cup maple syrup
- ½ cup applesauce
- ¼ cup apple cider
Preheat oven to 400°F.
Brush the honey Dijon mustard onto the pork tenderloin.
Cut slices across the tenderloin, about 3/4 –inch apart, going as deep as possible without cutting all the way through.
Stuff each cut with a half-moon slice of apple.
Sprinkle the chopped walnuts and sage over the tenderloin. Drizzle over the maple syrup and bake for 25-30 minutes, until the internal temperature reads 145 degrees.
Meanwhile, cook the applesauce and apple cider in a small pan over medium heat. Reduce the mixture by half and pour over the tenderloin to serve.