 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe. Ingredients:
1/2 cup frozen apple juice concentrate |
2 tablespoons honey mustard |
2 tablespoons fresh rosemary, minced |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 shallot, minced |
1/2 teaspoon pepper |
1 1/2 lbs pork tenderloin, fat trimmed |
Directions:
1. Combine all the ingredients (except pork), whisk well.
2. Pour over the loin in a zip lock plastic bag or glass bowl.
3. Marinade in the fridge for at least 2 hours.
4. Remove loin from marinade, save marinade.
5. Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
6. Heat any remaining marinade and serve over the pork.
|
|