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.”
READY IN:
2hrs 50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
  2. Reserve 3 Tbsp of this mix for basting.
  3. Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
  4. Cover and refrigerate at least two hours.
  5. Preheat oven to 450°F.
  6. In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
  7. Whisk or shake until blended.
  8. Bake Pork for 30 minutes, basting browned side with set aside marinade.
  9. Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
  10. Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
  11. Note: The cooking time does not include marinating time.

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