Directions: Whisk together the mustard, 3 T. maple syrup, rosemary, lemon juice, and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinate for 3 hours or overnight. To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper. Bake at 425 degrees for 30 minutes, or until cooked through. Place reserved marinade in a sauce pot and bring to a boil. Reduce heat. Meanwhile, heat a large saut, pan over high heat. Melt the butter, then add the apples. Saut, for 5 minutes then add the maple syrup and cinnamon. Cook for 5 minutes more. Slice the pork and serve with the apples and reserved cooked marinade.