Ingredients for Rosemary Roasted Pork Tenderloin
- Pork Tenderloin
- Frozen Apple Juice Concentrate
- Dijon Mustard
- Fresh Rosemary Leaves
- Garlic
- Ground Black Pepper
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How to Make Rosemary Roasted Pork Tenderloin
- Trim excess fat from 1.5 lbs pork tenderloin.
- Rinse the tenderloin and pat it completely dry with paper towels.
- Place the tenderloin in a shallow glass dish.
- In a small bowl, whisk together the marinade ingredients: 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the marinade over the pork tenderloin, ensuring it's coated on all sides.
- Cover the dish and refrigerate for at least 3 hours, or preferably overnight for maximum flavor.
- Preheat oven to 350°F (175°C). Lightly spray a 9x13 inch baking pan with nonstick cooking spray.
- Place the marinated pork tenderloin in the prepared baking pan.
- Pour the remaining marinade over the tenderloin.
- Roast uncovered for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for medium. Use a meat thermometer to ensure accuracy.
- Remove from oven and let the pork rest, loosely tented with aluminum foil, for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Slice the pork tenderloin thinly against the grain and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
6g
Carbs
1g
