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1. Combine apple juice concentrate, Dijon mustard, fresh rosemary, minced garlic and ground pepper in small bowl.
2. Set aside 1/3-cup pork marinade, cover and refrigerate.
3. Add pork tenderloins and remaining marinade to large re-sealable plastic bag(s) and seal. Turn bag to coat pork.
4. Refrigerate overnight.
5. Preheat oven to 350 F.
6. Remove pork tenderloins from plastic bag(s) and discard marinade.
7. Spray a roasting pan or baking sheet with non-stick cooking spray.
8. Pour reserved marinade over tenderloins.
9. Bake, uncovered, for 45 minutes, or until meat thermometer reads 160 F.
10. Remove tenderloins from oven and allow them to rest a few minutes before slicing.
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