Pork Tenderloin.

Pork Tenderloin with Sautéed Apples, Blue Cheese, Honey Mustard Vinaigrette

• Pork Tenderloin
• Salt and Pepper

• Apples, Peeled, Cored, Diced (I used 2)
• Pecans, Chopped (I used about 1/4 cup)
• Butter 

• Honey (I used about 1 Tablespoon)
• Mustard (about 1 Tablespoon)
• Vinegar (1-2 Tablespoons)
• Olive Oil (2-3 Tablespoons)

• Fresh Spinach
• Bleu Cheese Crumbles

1. Season the Tenderloin with Salt and Pepper
2. Cook at 425-450 until it reaches at least 145 degrees internal temperature
3. Let the meat rest for a few minutes before slicing
4. Saute apples and pecan in a few tablespoons of butter over medium heat until apples are tender and beginning to brown on the edges
5. Whisk together the honey, mustard, olive oil and vinegar for a quick dressing
6. Add Sliced Tenderloin, Bleu Cheese, and Sauteed Apple mixture to fresh spinach greens and top with Vinaigrette