Paleo Friendly Hasselback Pork Tenderloin with Apples and Walnuts

SERVINGS
4
PREP TIME
10 min
COOK TIME
30 min

INGREDIENTS

  • 1/2 Coleman Natural Boneless Center Cut Half Loin (about 4-5 pounds)
  • 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

INSTRUCTIONS

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.