Grilled Pork Tenderloin with an Apple Rosemaryand Mustard GlazeFrom mears13 7 years ago
- 1/4 cup frozen apple juice concentrate shopping list
- 2 tablespoons plus 1 1/2 teaspoons Dijon mustard shopping list
- 2 tablespoons extra-virgin olive oil, divided shopping list
- 2 tablespoons chopped fresh rosemary or thyme shopping list
- 4 cloves garlic, minced shopping list
- 1 teaspoon crushed peppercorns shopping list
- 2 12-ounce pork tenderloins, trimmed of fat shopping list
- 1 tablespoon minced shallot shopping list
- 3 tablespoons port or brewed black tea shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1/4 teaspoon salt, or to taste shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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.
- **I prefer the dish without the added port sauce, i already has plenty of flavor but it does give it an added flavor and balance.