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.
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
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.
Prepare a grill or preheat broiler.
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.
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 155Â°F. The temperature will increase to 160Â° during resting.)
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.