Mustard and rosemary pork tenderloin

Yield: 1 servings

Measure Ingredient
¼ cup Apple juice concentrate
2 tablespoons Dijon mustard
1 tablespoon Olive oil
1 \N Lemon; juice of
2 tablespoons Chopped rosemary
4 \N Minced garlic cloves
1 teaspoon Crushed black peppercorns
1½ pounds Pork tenderloin
1 \N Minced shallot
3 tablespoons Port wine
2 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1 teaspoon Dijon mustard


Directions: In a small bowl, combine the apple juice concentrate, Dijon mustard, olive oil, and lemon juice. Add the rosemary, garlic and peppercorns. Pour marinade over the tenderloin and marinate for at least 2 hours or overnight. You can grill the tenderloin on the barbecue for about 20-25 minutes, until cooked through, or bake at 400 degrees for 30 minutes.

Combine the vinaigrette ingredients. Allow the cooked tenderloin to rest for 5 minutes before slicing into ½" slices. Drizzle the slices with the vinaigrette.

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