FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE
This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.
Provided by chinasmom2000
Categories Pork
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
- Reserve 3 Tbsp of this mix for basting.
- Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
- Cover and refrigerate at least two hours.
- Preheat oven to 450°F.
- In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
- Whisk or shake until blended.
- Bake Pork for 30 minutes, basting browned side with set aside marinade.
- Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
- Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
- Note: The cooking time does not include marinating time.
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