Serves 4
Calories per serving: 252

3 tablespoons maple syrup (grade B is fine)
3 tablespoons low-sodium soy sauce
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
4 garlic cloves, peeled and smashed
1 pound pork tenderloin, divided into 4 pieces
2 pears, quartered and cored
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)

1. In small bowl, whisk together the maple syrup, soy sauce, mustard, pepper and garlic cloves. Transfer to a large, sealable plastic bag, then add the pork, seal and refrigerate for 3 hours or overnight.

2. Heat the oil in a large saute pan over medium-high heat. Add the pork and pears, and cook for about 6 minutes, then turn and continue to cook until cooked through, about 5 minutes longer. (If the bottom of the pan becomes too dark while cooking, lower the heat slightly and add a few tablespoons of water to the pan.)

3. Remove the pears after about 3 to 4 minutes, and keep warm.

4. Top the pork with the pears, sprinkle with rosemary and serve.