Florences Pork Tenderloin In Rosemary Mustard Apple Marinade Recipes

APPLE ROSEMARY PORK TENDERLOIN

Apple Rosemary Pork Tenderloin image

This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.

Provided by Bob Myers

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

4 teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
⅓ cup all-purpose flour
¾ cup maple syrup

Steps:

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE

Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade image

This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.

Provided by chinasmom2000

Categories Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard, plus
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
4 garlic cloves, minced
1 teaspoon crushed black peppercorns
2 3/4 lbs pork tenderloin, trimmed of fat
1 tablespoon minced shallot (1 sm.)
3 tablespoons port wine (or same amt. of H20)
2 tablespoons balsamic vinegar
salt and pepper
fresh rosemary sprig (to garnish) (optional)

Steps:

In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
Reserve 3 Tbsp of this mix for basting.
Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
Cover and refrigerate at least two hours.
Preheat oven to 450°F.
In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
Whisk or shake until blended.
Bake Pork for 30 minutes, basting browned side with set aside marinade.
Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
Note: The cooking time does not include marinating time.

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