Rosemary Roasted Pork Tenderloin

Name: Rosemary Roasted Pork Tenderloin
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 1/2 cup thawed apple juice concentrate; 1/4 cup Dijon mustard; 1/4 cup fresh rosemary sprigs, chopped; 8 garlic cloves, minced; 3/4 teaspoon coarsely ground pepper; 3 pork tenderloin (1 pound each)

This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.—Carolyn Scheider, Austin, Texas

Ingredients

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

Directions

In a small bowl, combine the first five ingredients. 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 cooking spray. Pour the reserved marinade on top.
Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts

4 ounce-weight: 223 calories, 7g fat (2g saturated fat), 90mg cholesterol, 320mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Rosemary Roasted Pork Tenderloin in Light & Tasty February/March 2004

Reviews

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Average Rating:

angelasandoval

Dec 22, 2011

Needed a little salt to really make those flavors "pop". Very good and easy to make!
iamcarrie

Dec 26, 2009

Very easy and very good. We usually have both ham and turkey for Christmas dinner, but I decided to serve this instead of ham. It was a hit. I will definitley serve this again. I will not save this recipe just for holidays, either.