PORK TENDERLOIN WITH APPLES COMPOTE

Serve this comforting dish with Brussels sprouts, sliced carrots and some boiled new potatoes tossed in lemon juice and parsley. It is very very tasty.

1 tbsp Dijon mustard
1/2 tsp dried sage leaves
1/4 tsp dried thyme leaves
pinch each salt and pepper
1 pork tenderloin, about 12 oz
1 tbsp canola oil

Apple compote:
1 tsp canola oil
2 small apples cored and diced
1 onion, finely chopped
1/4 tsp dried thyme leaves
pinch each salt and pepper
1/4 cup currants , I used dried cranberries
2 tbsp apple juice

In a small bowl stir together mustard, sage, thyme, salt and pepper. Rub mixture all over tenderloin.
In ovenproof non-stick skillet, heat oil over medium-high heat. Brown tenderloin on one side, turn over and place skillet in 400F oven for about 20 minutes or until pork hasonly a hint of pink inside. Let stand for 5 minutes before slicing.

Apple compote:Meanwhile in another non-stick skillet, heat oil over medium-high heat. Cook apples, onion, thyme, salt and pepper for 5 minutes or until light golden. Add currants and apple juice; cook for 1 minute or until apples are tender-crisp.
Slice tenderloin and serve with apple compote.

Makes 3 servings.  GI: yellow-light