Monday, May 16, 2011

Recipe: Stone-Ground Roasted Pork Tenderloin


The photo just doesn't do this justice!  I tried a new recipe tonight, and it was pretty good!  I found the original recipe (before tweaking) here for Rosemary Roasted Pork Tenderloin.  I was looking for a stellar pork tenderloin recipe since they were recently on sale at the g-store.  And yes, they are not organic.  And yes, they are not grass-fed.  Sometimes, when gasoline is four dollars a gallon, I have to take advantage of a meat sale.  Just sayin'...

Well, I didn't have some of the exact ingredients the original recipe called for, so I happily tweaked and prayed it would turn out okay.  Here's what I did.

Ingredients:
1 cup (Simply Apple) Apple Juice
1/4 cup Stone Ground Mustard
2 1/2 tablespoons dried rosemary
8 cloves garlic, minced
1 teaspoon black pepper (freshly ground)
1 pound pork tenderloin

Directions:
1.  Combine the apple juice, mustard, rosemary, garlic and pepper.  Mix thoroughly.  Withhold 1/3 cup of mixture and put in refrigerator.  Add the rest of the mixture to a plastic bag with the remaining mixture.  Marinade for 2 hours.

2.  Preheat oven to 350 degrees.

3.  In a baking dish (I used a glass dish), place pork (less the marinade in the bag, discard) in the dish.  Pour the remaining 1/3 cup mixture from the refrigerator over the pork.  Bake for 45 minutes, or until a meat thermometer reads 160 degrees and the juices run clear.  (I had to cook mine for 1 hour 10 minutes because my oven is goofy!).


Next time, I would probably make more marinade sauce.  I would also marinade it overnight instead of just after work until cooking time.  I served this up with some sweet corn from my freezer that I froze last summer.  I added just a little butter to the corn and YUM!

*This post was part of Pennywise Platter Thursday at The Nourishing Gourmet.

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