Title: Mustard And Rosemary Pork Tenderloin
Categories: Home2
Yield: 1 servings

1/4 c Apple juice concentrate
2 tb Dijon mustard
1 tb Olive oil
1 Lemon; juice of
2 tb Chopped rosemary
4 Minced garlic cloves
1 ts Crushed black peppercorns
1 1/2 lb Pork tenderloin

--------------------------------VINAIGRETTE--------------------------------
1 Minced shallot
3 tb Port wine
2 tb Balsamic vinegar
1 tb Olive oil
1 ts Dijon mustard

Directions: In a small bowl, combine the apple juice concentrate, Dijon
mustard, olive oil, and lemon juice. Add the rosemary, garlic and
peppercorns. Pour marinade over the tenderloin and marinate for at least 2
hours or overnight. You can grill the tenderloin on the barbecue for about
20-25 minutes, until cooked through, or bake at 400 degrees for 30 minutes.
Combine the vinaigrette ingredients. Allow the cooked tenderloin to rest
for 5 minutes before slicing into 1/2" slices. Drizzle the slices with the
vinaigrette.

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