Pork Tenderloin with Shallots, Garlic, and Apples

This recipe this "mom inspired." I just added a few more ingredients.

Ingredients

1/2 cup Dijon mustard
1/2 cup chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons extra-virgin olive oil
2 - 3 lb. pork tenderloin
Kosher salt and freshly ground black pepper
5 cloves garlic, crushed
5 small shallots, peeled and halved
1/2 cup brown sugar
1 tbsp. cinnamon
2 apples cored, cleaned, and halved

Preheat an oven at 325°F for 20 min.
Clean the pork in water.  Place the pork in the baking rack.
Mix olive oil, brown sugar, and cinnamon.  Coat the pork with the mixture.
Meanwhile, in a saucepan, sauté the shallots and garlic about 5 min.  Remove.
In the bottom of the baking pan, mix the shallots, garlic, dijon mustard, chicken broth, salt, and pepper.
Place the apples on the side of the pork as shown.
Bake 50 min or until a meat thermometer reads 145°F - 150°F.