Rosemary Roasted Pork Tenderloin with Green Beans
by Jamie Grainger
serves: 4
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Rosemary Roasted Pork Tenderloin with Green Beans |
| Ingredients: |
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1 each |
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Pork tenderloin |
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1/2 cup |
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apple juice concentrate |
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1/4 cup |
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Dijon mustard |
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1/4 cup |
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chopped rosemary |
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8 each |
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cloves garlic, minced |
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3/4 tsp |
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coarsely ground pepper |
| Directions: |
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1.In a bowl, combine the first five ingredients; mix well. 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 30 minutes.
2.Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
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