Grilled Pork Tenderloin in a Mustard, Rosemary & Apple Marinade

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Name: Grilled Pork Tenderloin in a Mustard, Rosemary & Apple Marinade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/4 cup frozen apple juice concentrate thawed; 2 tablespoons Dijon mustard; 1 1/2 teaspoons Dijon mustard; 2 tablespoons Olive oil; 4 cloves Garlic minced; 2 tablespoons Fresh rosemary chopped; 1 teaspoon black peppercorns crushed; 2 3/4 lb pork tenderlins trimmed of fat; 1 tablespoon Shallots minced; 3 tablespoons port wine; 2 tablespoons Balsamic Vinegar; salt to taste; fresh ground black pepper to taste

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INGREDIENTS

1/4 cup frozen apple juice concentrate ; thawed
2 tablespoons Dijon mustard
1 1/2 teaspoons Dijon mustard
2 tablespoons Olive oil
4 cloves Garlic ; minced
2 tablespoons Fresh rosemary ; chopped
1 teaspoon black peppercorns ; crushed
2 3/4 lb pork tenderlins ; trimmed of fat
1 tablespoon Shallots minced
3 tablespoons port wine
2 tablespoons Balsamic Vinegar
salt ; to taste
fresh ground black pepper ; to taste

INSTRUCTIONS

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.

NOTES

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Grilled Pork Tenderloin in a Mustard, Rosemary & Apple Marinade

1/4 cup frozen apple juice concentrate thawed
2 tablespoons Dijon mustard
1 1/2 teaspoons Dijon mustard
2 tablespoons Olive oil
4 cloves Garlic minced
2 tablespoons Fresh rosemary chopped
1 teaspoon black peppercorns crushed
2 3/4 lb pork tenderlins trimmed of fat
1 tablespoon Shallots minced
3 tablespoons port wine
2 tablespoons Balsamic Vinegar
 salt to taste
 fresh ground black pepper to taste

1.
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.
2.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
3.
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.
4.
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.)
5.
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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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 6 Servings

Calories: 40
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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REVIEWS

Mtnrunner

This is a great tasting port tenderloin.

10y