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.

Patsy Jamieson
Source: EatingWell Magazine, March 1998
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 29.9g 60% DV; carbohydrates 5.5g 2% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 4.3g; fat 4.8g 7% DV; saturated fat 1.5g 8% DV; cholesterol 82.8mg 28% DV; vitamin a iu 31.7IU 1% DV; vitamin c 5.7mg 9% DV; folate 1.1mcg; calcium 13mg 1% DV; iron 1.5mg 8% DV; magnesium 35.9mg 13% DV; potassium 551.9mg 16% DV; sodium 204.8mg 8% DV; thiamin 1.1mg 108% DV.

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
10/29/2011
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
Rating: 5 stars
10/30/2011
I have made this recipe many times over the years and it is easy reliable and always stupendous!! Read More
Rating: 5 stars
10/30/2011
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
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Rating: 5 stars
10/30/2011
Delicious. I baked instead of grilling and it turned out perfect. Read More