Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade
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.
- 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
- 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°F. The temperature will increase to 160° 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.
Tips & Notes
- Make Ahead Tip: The pork can be marinated (Step 1) for up to 2 hours.
Per serving: 165 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 186 mg sodium; 397 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate, 3 lean meat
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- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient