Ingredients

• 1/4 cup frozen apple juice concentrate
• 2 tablespoon Dijon mustard
• 2 tablespoon extra-virgin olive oil, divided
• 2 tablespoon chopped fresh rosemary, or thyme
• 4 cloves garlic, minced
• 1 teaspoon crushed peppercorns
• 2 12-ounce pork tenderloins, trimmed of fat
• 1 tablespoon minced shallot
• 3 tablespoon port, or brewed black tea
• 2 tablespoon balsamic vinegar
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting. Place tenderloins in a shallow glass dish and pour the remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.

Step 2

Heat a grill or broiler.

Step 3

Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.

Step 4

Grill or broil the tenderloins, turning several times and basting the browned sides with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155°F. The temperature will increase to 160° during resting.)

Step 5

Transfer the tenderloins to a clean cutting board, tent with foil and let them rest for about 5 minutes before carving them into 1/2-inch-thick slices. Arrange the pork slices on plates and drizzle with the shallot dressing. Serve immediately.