Prep 5 mins
Cook 40 mins
If you can get your pork tenderloin on special...I find this cut of meat tender,juicy and economical.Theres no waste at all...no fat or bone. this was adapted from All-Recipes
- 118.29 ml apple juice
- 59.14 ml Dijon mustard
- 59.14 ml fresh rosemary, chopped
- 8 garlic cloves, minced
- 3.69 ml fresh coarse ground black pepper
- 3 (1360.77 g) pork tenderloin
- In a bowl, combine the first five ingredients; mix well.
- Set aside 1/3 cup; cover and refrigerate.
- In a large resealable plastic bag, combine the pork and remaining marinade.
- Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade from meat.
- Place meat in a roasting pan coated with nonstick cooking spray.
- Pour the reserved marinade on top.
- Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
- Let stand for 10 minutes before slicing.
Delicious! The flavors all go so well together. I am going to try this again during grilling season, because the marinade flavors would be great with the addition of the smokiness. Made for Spring 2009 PAC.
This is fabulous. I used only 3-4 garlic cloves cause I don't like when it's too garlicky. I let the tenderloins in the marinade overnight. And I didn't set aside 1/3 cup of the marinade. I used it all. And then poured everything in the baking dish. Thanks Lorrie. Made for Holiday tag.
Delish! I made this exactly as stated (except I used one pound tenderloin for 2 of us) and let it marinate overnight. It came out very tender, moist, and flavorful. The leftovers were even better the next day. Thanks Lorrie for another winner. Made for Photo Tag.