Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade
photo by kellychris
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1⁄4 cup frozen apple juice concentrate, thawed
- 2 tablespoons Dijon mustard, plus
- 1 1⁄2 teaspoons Dijon mustard
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 4 garlic cloves, minced
- 1 teaspoon crushed black peppercorns
- 2 3⁄4 lbs pork tenderloin, trimmed of fat
- 1 tablespoon minced shallot (1 sm.)
- 3 tablespoons port wine (or same amt. of H20)
- 2 tablespoons balsamic vinegar
- salt and pepper
- fresh rosemary sprig (to garnish) (optional)
directions
- In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
- Reserve 3 Tbsp of this mix for basting.
- Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
- Cover and refrigerate at least two hours.
- Preheat oven to 450°F.
- In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
- Whisk or shake until blended.
- Bake Pork for 30 minutes, basting browned side with set aside marinade.
- Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
- Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
- Note: The cooking time does not include marinating time.
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RECIPE SUBMITTED BY
Carolejeddy
Iceland