Pork Tenderloin with Mustard, Rosemary & Apple Marinade

Serve with orzo and grilled vegetables, such as bell peppers, and onions.

Yield:
6 to 8 servings
Category:
Pork
Cuisine:
American

INGREDIENTS:

  • 1/4 cup frozen apple-juice concentrate
  • 2 Tbsp. plus 1 tsp. Dijon mustard
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh rosemary
  • 4 cloves garlic, minced
  • 1 tsp. crushed black peppercorns
  • 2 3/4-lb. pork tenderloin, trimmed of fat
  • 1 Tbsp. minced shallot
  • 3 Tbsp. port
  • 2 Tbsp. balsamic vinegar
  • Salt & freshly ground black pepper to taste
  • Rosemary sprigs for garnish

DIRECTIONS:

  1. In a small bowl, whisk together apple juice concentrate, 2 Tbsp. mustard, 1 Tbsp. oil, rosemary, garlic and peppercorns. Reserve 3 Tbsp. marinade for basting. Place tenderloins in a shallow glass dish and pour remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.
  2. Prepare a grill or preheat broiler.
  3. In a small bowl or a jar with a tight-fitting lid, combine shallot, port, vinegar, salt, pepper, and remaining 1-1/2 tsp. mustard and 1 Tbsp. oil; whisk or shake until blended. Set aside.
  4. Grill or broil tenderloins, turning several times and basting the browned sides with the reserved marinade until just cooked through 15 to 20 minutes. ( an instant-read thermometer inserted in the center should register 155°F. The temperature will increase to 160° during resting.)
  5. Transfer tenderloins to a clean cutting board, tent with foil and let rest

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