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.
