Grilled Pork Tenderloin
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1/2 cup frozen apple juice concentrate, thawed
2 tablespoon honey mustard
2 tablespoon minced, fresh or dried rosemary
1 tablespoon olive oil
2 cloves garlic, minced
1 large shallot, minced
1/4 teaspoon black pepper
1-1/2 pounds pork tenderloin, trimmed of fat
Combine all ingredients except pork in a small bowl. Pour marinade over pork in a glass baking dish or a large, heavy-duty, resealable plastic bag. Turn pork to coat it evenly with marinade. Marinate for 2 hours in refrigerator.
Prepare grill. Remove pork from marinade and cook over hot coals for about 15 minutes, turning several times and basting frequently with reserved marinade. The outside should be nicely browned and the inside should still have a trace of pink. Let pork rest for 5 minutes before carving. Slice into 1/2-inch thick slices and place on a serving platter. Bring any remaining marinade to a boil and drizzle over pork. Serve immediately.
Janice Sue Klawon