Mustard and rosemary pork tenderloin - Astray Recipes
VINAIGRETTE Directions: In a small bowl, combine the apple juice concentrate, Dijon mustard, olive oil, and lemon juice. Add the rosemary, garlic and peppercorn
Ingredients
- ¼ cup Apple juice concentrate
- 2 tablespoons Dijon mustard
- 1 tablespoon Olive oil
- 1 Lemon; juice of
- 2 tablespoons Chopped rosemary
- 4 Minced garlic cloves
- 1 teaspoon Crushed black peppercorns
- 1½ pounds Pork tenderloin
- 1 Minced shallot
- 3 tablespoons Port wine
- 2 tablespoons Balsamic vinegar
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