Maple-Mustard Pork Tenderloin with Carmelized Apples

2 1/2 lb Pork Tenderloin
Cooking Spray
1/4 c Dijon Mustard
6 tb Maple Syrup; Divided
1 tb Fresh Rosemary Or; Chopped
1 ts Dried Rosemary
1/2 ts Salt
1/4 ts Pepper
4 md Granny Smith Apples(2 1/2 Lbs. 16 Wedges; Peeled And Wedged

Preheat oven to 425 degrees. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 T syrup, rosemary, salt, and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425 for 25 minutes or until thermometer registers 160 degrees (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 T maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork,

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