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 |
VINAIGRETTE
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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