Recipe for Mustard and Rosemary Pork Tenderloin 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/4 cup Apple juice concentrate
2 tbl Dijon mustard
1 tbl Olive oil
1 x Lemon, juice of
2 tbl Chopped rosemary
4 x Minced garlic cloves
1 tsp Crushed black peppercorns
1/2 lb Pork tenderloin
----------------- VINAIGRETTE ----------------
1 x Minced shallot
3 tbl Port wine
2 tbl Balsamic vinegar
1 tbl Olive oil
Instructions:
Instructions: Directions: In a small bowl, combine the apple juice concentrate, Dijon mustard, olive oil, and lemon juice. Add the rosemary, garlic and peppercorns. Pour marinade over the tenderloin and marinate for at least 2 hours or overnight. You can grill the tenderloin on the barbecue for about 20-25 minutes, until cooked through, or bake at 400 degrees for 30 minutes.

Combine the vinaigrette ingredients. Allow the cooked tenderloin to rest for 5 minutes before slicing into 1/2" slices. Drizzle the slices with the vinaigrette.

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