Florence'S Pork Tenderloin In Rosemary, Mustard, Ap

Name: Florence'S Pork Tenderloin In Rosemary, Mustard, Apple Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup frozen apple juice concentrate, thawed; 2 tablespoons Dijon mustard, plus; 1 1/2 teaspoons Dijon mustard; 2 tablespoons olive oil, divided; 2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary; 4 garlic cloves, minced; 1 teaspoon crushed black peppercorns; 2 3/4 lbs pork tenderloin, trimmed of fat; 1 tablespoon minced shallot (1 sm.); 3 tablespoons port wine (or same amt. of H20); 2 tablespoons balsamic vinegar; salt and pepper; fresh rosemary sprig (to garnish) (optional)

Servings: persons

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard, plus
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
4 garlic cloves, minced
1 teaspoon crushed black peppercorns
2 3/4 lbs pork tenderloin, trimmed of fat
1 tablespoon minced shallot (1 sm.)
3 tablespoons port wine (or same amt. of H20)
2 tablespoons balsamic vinegar
salt and pepper
fresh rosemary sprig (to garnish) (optional)

1
In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
2
Reserve 3 Tbsp of this mix for basting.
3
Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
4
Cover and refrigerate at least two hours.
5
Preheat oven to 450u00b0F.
6
In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
7
Whisk or shake until blended.
8
Bake Pork for 30 minutes, basting browned side with set aside marinade.
9
Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
10
Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
11
Note: The cooking time does not include marinating time.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup frozen apple juice concentrate, thawed, 2 tablespoons Dijon mustard, plus, 1 1/2 teaspoons Dijon mustard, 2 tablespoons olive oil, divided, and more.

Yes, Florence'S Pork Tenderloin In Rosemary, Mustard, Apple Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Florence'S Pork Tenderloin In Rosemary, Mustard, Apple Marinade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions