posted by Meshell 06-12-98 9:19 AM
Mustard and Rosemary Pork Tenderloin
1/4 cup apple juice concentrate
2 Tbl. Dijon mustard
1 Tbl. olive oil
juice of 1 lemon
2 Tbl. chopped rosemary
4 minced garlic cloves
1 tsp. crushed black peppercorns
1 1/2 lb. pork tenderloin
Vinaigrette:
1 minced shallot
3 Tbl. port wine
2 Tbl. balsamic vinegar
1 Tbl. olive oil
1 tsp. Dijon mustard
In a small bowl, combine the apple juice concentrate, Dijon mustard, olive oil, and lemon juice. Add rosemary, garlic and peppercorns.
Pour marinade over the tenderloin and marinate for at least 2 hours or overnight. You can grill the tenderloin for about 20-25 minutes, until cooked through, or bake at 400 degrees for 30 minutes.
Combine the vinaigrette ingredients. Allow tenderloin to rest for 5 minutes before slicing into 1/2" slices. Drizzle the slices with the vinaigrette.