Rosemary Apple Pork Tenderloin Recipes

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ROSEMARY-APPLE PORK TENDERLOIN



Rosemary-Apple Pork Tenderloin image

Make and share this Rosemary-Apple Pork Tenderloin recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 6h10m

Yield 10 serving(s)

Number Of Ingredients 8

3 (1 lb) pork tenderloin
salt, to taste
ground black pepper, to taste
1 cup apple juice
1/4 cup Dijon mustard
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary, crushed
6 garlic cloves, minced
2 teaspoons cornstarch, dissolved in 1 tbsp cold water

Steps:

  • Place pork tenderloins in slow cooker. Sprinkle with salt and pepper.
  • Combine apple juice, mustard, rosemary and garlic in a bowl or measuring cup; pour over pork. Cover and cook on low 6 hours or high 3 hours.
  • Remove pork to serving plate and let rest 5-10 minutes before slicing. Meanwhile, turn heat up to high and add cornstarch slurry. Stir well and let cook until thickened.

Nutrition Facts : Calories 206.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 89.8, Sodium 137.9, Carbohydrate 4.6, Fiber 0.3, Sugar 2.9, Protein 28.4

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE



Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade image

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.

Provided by chinasmom2000

Categories     Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

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)

Steps:

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

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