This recipe gets added depth and a pretty finish from a balsamic vinaigrette that's enriched with either port or black tea. Try the boldly flavored marinade with chicken too. Source: EatingWell Magazine, March 1998

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting. Place tenderloins in a shallow glass dish 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.

  • Heat a grill or broiler.

  • Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.

  • Grill or broil the 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 155 degrees F. The temperature will increase to 160 degrees during resting.)

  • Transfer the tenderloins to a clean cutting board, tent with foil and let them rest for about 5 minutes before carving them into 1/2-inch-thick slices. Arrange the pork slices on plates and drizzle with the shallot dressing. Serve immediately.

Nutrition Facts

199 calories; 4.8 g total fat; 1.5 g saturated fat; 83 mg cholesterol; 205 mg sodium. 552 mg potassium; 5.5 g carbohydrates; 0.2 g fiber; 4 g sugar; 29.9 g protein; 32 IU vitamin a iu; 6 mg vitamin c; 1 mcg folate; 13 mg calcium; 1 mg iron; 36 mg magnesium; 1 mg thiamin;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious. I baked instead of grilling and it turned out perfect. Read More
Rating: 5 stars
I make this all the time when we have guests over. Everyone asks for the recipe. We put it on the grill to brown then finish it in the oven. I usually add a little balsamic to the marinade. Read More
Rating: 5 stars
I have made this recipe many times over the years and it is easy reliable and always stupendous!! Read More
Rating: 5 stars
I've made this recipe for years. Typically grilled. I saute 1 c. finely chopped onions until clear reduce a cup of red wine and then add left over marinate for a sauce. Same marinade works well for tofu to satisfy the vegi-types of the household. Read More