Name: Mustard And Rosemary Pork Tenderloin
Ingredients: 1/4 c Apple juice concentrate; 2 tb Dijon mustard; 1 tb Olive oil; 1 Lemon; juice of; 2 tb Chopped rosemary; 4 Minced garlic cloves; 1 ts Crushed black peppercorns; 1 1/2 lb Pork tenderloin; 1 Minced shallot; 3 tb Port wine; 2 tb Balsamic vinegar; 1 tb Olive oil; 1 ts Dijon mustard

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Home2	1	servings

INGREDIENTS

1/4	c	Apple juice concentrate
2	tb	Dijon mustard
1	tb	Olive oil
1		Lemon; juice of
2	tb	Chopped rosemary
4		Minced garlic cloves
1	ts	Crushed black peppercorns
1 1/2	lb	Pork tenderloin
1		Minced shallot
3	tb	Port wine
2	tb	Balsamic vinegar
1	tb	Olive oil
1	ts	Dijon mustard

INSTRUCTIONS

VINAIGRETTE
Directions: In a small bowl, combine the apple juice concentrate, Dijon
mustard, olive oil, and lemon juice. Add the rosemary, garlic and
peppercorns. Pour marinade over the tenderloin and marinate for at least 2
hours or overnight. You can grill the tenderloin on the barbecue for about
20-25 minutes, until cooked through, or bake at 400 degrees for 30 minutes.
Combine the vinaigrette ingredients. Allow the cooked tenderloin to rest
for 5 minutes before slicing into 1/2" slices. Drizzle the slices with the
vinaigrette.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus Christ: the name on everybody’s lips”