| 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.
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Converted by MM_Buster v2.0l.
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