Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade
For a delicious supper, serve with orzo and grilled vegetables, such as bell peppers, red onions and zucchini. This marinade also works well with chicken.
Ingredients:
1/4 cup frozen apple-juice concentrate
2 Tbsp. plus 1-1/2 tsp. Dijon mustard
2 Tbsp. olive oil
2 Tbsp. chopped fresh rosemary
4 cloves garlic, minced
1 tsp. crushed black peppercorns
2 3/4-lb. pork tenderloins, trimmed of fat
1 Tbsp. minced shallot
3 Tbsp. port
2 Tbsp. balsamic vinegar
Salt & freshly ground black pepper to taste
Rosemary sprigs for garnish
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In a small bowl, whisk together apple-juice concentrate, 2 Tbsp. mustard, 1 Tbsp. oil, rosemary, garlic and peppercorns. Reserve 3 Tbsp. marinade for basting. Place tenderloins in a shallow glass dish and pour remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.
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Prepare a grill or preheat broiler.
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In a small bowl or a jar with a tight-fitting lid, combine shallot, port, vinegar, salt, pepper and remaining 1-1/2 tsp. mustard and 1 Tbsp. oil; whisk or shake until blended. Set aside.
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Grill or broil tenderloins, turning several times and basting the browned sides with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155°F. The temperature will increase to 160° during resting.)
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Transfer tenderloins to a clean cutting board, tent with foil and let rest for about 5 minutes before carving into 1/2-inch-thick slices. Arrange pork slices on plates and drizzle with vinaigrette. Garnish with rosemary sprigs. Serve immediately.
Makes 6 servings.
240 calories per serving: 28 grams protein, 9 grams fat (2.2 grams saturated fat), 8 grams carbohydrate; 85 mg sodium; 88 mg cholesterol; 0 grams fiber.
B-man 