Florence'S Pork Tenderloin In Rosemary, Mustard, Apple Marinade

• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons Dijon mustard, plus
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 4 garlic cloves, minced
• 1 teaspoon crushed black peppercorns
• 2 3/4 lbs pork tenderloin, trimmed of fat
• 1 tablespoon minced shallot (1 sm.)
• 3 tablespoons port wine (or same amt. of H20)
• 2 tablespoons balsamic vinegar
• salt and pepper
• fresh rosemary sprig (to garnish) (optional)

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 450u0b0F.
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.

apple juice concentrate, dijon mustard, mustard, olive oil, fresh rosemary, garlic, black peppercorns, pork tenderloin, shallot, port wine, balsamic vinegar, salt, rosemary

Taken from www.food.com/recipe/florences-pork-tenderloin-in-rosemary-mustard-apple-marinade-112829 (may not work)