Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade

Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade

4 Reviews
From: EatingWell Magazine, March 1998

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup frozen apple juice concentrate
  • 2 tablespoons plus 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh rosemary, or thyme
  • 4 cloves garlic, minced
  • 1 teaspoon crushed peppercorns
  • 2 12-ounce pork tenderloins, trimmed of fat
  • 1 tablespoon minced shallot
  • 3 tablespoons port, or brewed black tea
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. 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.
  2. Heat a grill or broiler.
  3. 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.
  4. 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°F. The temperature will increase to 160 degrees during resting.)
  5. 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 information

  • Per serving: 199 calories; 5 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 30 g protein; 1 mcg folate; 83 mg cholesterol; 4 g sugars; 0 g added sugars; 32 IU vitamin A; 6 mg vitamin C; 13 mg calcium; 1 mg iron; 205 mg sodium; 552 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 other carbohydrate 3 lean meat

Reviews 4

November 28, 2010
profile image
By: EatingWell User
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.
August 21, 2010
profile image
By: EatingWell User
I have made this recipe many times over the years, and it is easy, reliable and always stupendous!!
August 20, 2010
profile image
By: EatingWell User
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.
November 08, 2009
profile image
By: EatingWell User
Delicious. I baked instead of grilling and it turned out perfect.