Mustard And Rosemary Pork Tenderloin Recipe
Servings: 1
Ingredients
- 1/4 c. Apple juice concentrate
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Extra virgin olive oil
- 1 x Lemon, juice of
- 2 Tbsp. Minced rosemary
- 4 x Chopped garlic cloves
- 1 tsp Crushed black peppercorns
- 1Â 1/2 lb Pork tenderloin
- 1 x Chopped shallot
- 3 Tbsp. Port wine
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Dijon mustard
Directions
- Directions: In a small bowl, combine the apple juice concentrate, Dijon mustard, extra virgin olive oil, and lemon juice. Add in the rosemary, garlic and peppercorns. Pour marinade over the tenderloin and marinate for at least 2 hrs or possibly overnight. You can grill the tenderloin on the barbecue for about 20-25 min, till cooked through, or possibly bake at 400 degrees for 30 min.
- Combine the vinaigrette ingredients. Allow the cooked tenderloin to rest for 5 min before slicing into 1/2" slices. Drizzle the slices with the vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 904g | |
| Calories 1234 | |
| Calories from Fat 389 | 32% |
| Total Fat 43.91g | 55% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.13g | |
| Cholesterol 420mg | 140% |
| Sodium 776mg | 32% |
| Potassium 3193mg | 91% |
| Total Carbs 54.11g | 14% |
| Dietary Fiber 5.9g | 20% |
| Sugars 36.72g | 24% |
| Protein 139.1g | 223% |
