In a small bowl, whisk together apple-juice concentrate, 2 tablespoons of the mustard, 1 tablespoon of the oil, rosemary, garlic and peppercorns. Measure out 3 tablespoons and reserve for basting. Place tenderloins in a shallow glass baking disk and pour the 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.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
To prepare the vinaigrette, in a small bowl or a jar with a tight-fitting lid, combine shallots, port, vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon olive oil; whisk or shake until blended. Set aside.
Grill the tenderloins, covered, turning several times and basting the browned sides with the reserved marinade, until the outside is browned and the inside has just a trace of pink, 12 to 16 minutes. (An instant-read thermometer inserted in the center should register 150 degrees F.)
Transfer the tenderloins to a clean cutting board and let rest for about 5 minutes before carving into 1/2 inch thick slices. Pour any juices that have accumulated on the cutting board into the reserved port vinaigrette. Arrange the port slices on plates, drizzle with the vinaigrette and garnish plates with rosemary springs.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 655.7mg||23 %|
|Potassium 67.9mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.9g|
|Protein 0.6g||1 %|
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Calories per serving: 40
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