Ingredients
1/2 cup thawed apple juice concentrate1/4 cup Dijon mustard1/4 cup fresh rosemary sprigs, chopped8 garlic cloves, minced3/4 teaspoon coarsely ground pepper3 pork tenderloin (1 pound each)
Preparation
In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top.
Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
