Mustard and rosemary pork tenderloin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Apple juice concentrate |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Olive oil |
| 1 | Lemon; juice of | |
| 2 | tablespoons | Chopped rosemary |
| 4 | Minced garlic cloves | |
| 1 | teaspoon | Crushed black peppercorns |
| 1½ | pounds | Pork tenderloin |
| 1 | Minced shallot | |
| 3 | tablespoons | Port wine |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Dijon mustard |
Directions
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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