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.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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

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° 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: 165 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 5 g carbohydrate; 23 g protein; 0 g fiber; 186 mg sodium; 397 mg potassium.

Nutrition bonus: Vitamin C (20% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 lean meat

MAKE AHEAD TIP: The pork can be marinated (Step 1) for up to 2 hours.

This is a delicious recipe, which I tried several years ago when it was featured in Eating Well. I always have this in mind for an impressive company meal, and my husband grills it using the indirect method. Do not over cook this, a hint of pink in the middle guarantees, a moist, tender roast. The mariinade adds wonderful flavor, and the mingling of the dressing and juices of the pork create a wonderful flavor. Enjoy!

Kathleen, Palo Alto, CA

My husband and I loved this. Easy to prepare but so flavorful. It was equally good the next day. An excellent mid-week recipe that is dinner-party worthy.

Anonymous, Portland, OR

I made this for my family and I subbed all sorts of things cuz I didn't have them and it still came out FAB. (fresh tyme for rosemay and apple juice for frozen concentrate) One thing I think was the best is the balsamic dressing which could be used for all sorts of things! It topped of this recipe perfectly.

Jill, San Antonio, TX