Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
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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; carbohydrates 5.5g; dietary fiber 0.2g; sugars 4.3g; fat 4.8g; saturated fat 1.5g; cholesterol 82.8mg; vitamin a iu 31.7IU; vitamin c 5.7mg; folate 1.1mcg; calcium 13mg; iron 1.5mg; magnesium 35.9mg; potassium 551.9mg; sodium 204.8mg; thiamin 1.1mg.

1/2 other carbohydrate
3 lean meat

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