Monday, January 7, 2008

Rosemary Roasted Pork Tenderloin

Rosemary Roasted Pork Tenderloin

1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary springs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloins (1 pound each)

In a bowl, combine the first five ingredients; mix well. Set aside 1.3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350oF for 40-45 minutes or until a meat thermometer reads 160o Let stand for 10 minutes before slicing.

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