Rosemary Roasted Pork Tenderloin

Vina's Note:

A tasty pork tenderloin, marinated in a rosemary-apple-Dijon sauce. From "The Best-Kept Secrets of Healthy Cooking".

• Total Time: 4 hrs 15 mins
• Prep Time: 3 hrs 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 (1 lb) pork tenderloins
• ¼ cup frozen apple juice concentrate , thawed
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary leaves or 2 ½ teaspoons dried rosemary
• 4 cloves garlic , crushed
• ½ teaspoon ground black pepper

Directions:

1. Trim tenderloins of any visible fat.
2. Rinse and pat dry.
3. Place in a shallow dish (not metal).
4. Combine all remaining ingredients in a small bowl; mix well.
5. Pour over meat, turning to coat.
6. Cover and refrigerate at least 3 hours, or overnight.
7. Spray a 9 x 13 inch baking pan with nonstick spray (or grease lightly).
8. Place tenderloins in pan, at least 2 inches apart.
9. Pour marinade over.
10. Bake uncovered at 350 F for about 45 minutes, or until pork reaches an internal temperature of 160 F.
11. Remove from oven and cover loosely with aluminum foil.
12. Let set for 5 minutes.
13. Cut into thin slices and serve.

Reviews

[Mermaid]

Wonderful recipe - made a while ago and I can't believe I didn't review it! Marinated for two days and the sauce was delicious. My father tried this - he only buys the pre-marinated tenderloins - and declared this the best he'd ever had! Thanks for posting!

[MDearest]

Made it for very picky friends, and they begged for the recipe. After roasting I added some apple juice to the pan to mix with what was left of the marinade, and made a delicious gravy.