1/4 cup frozen apple juice concentrate, thawed
2 Tbs. dijon mustard
1 1/2 tsp. dijon mustard
2 Tbs. olive oil
2 Tbs. chopped fresh rosemary
4 cloves of garlic, minced
1 Tbs. crushed black peppercorns
1 1/2 lbs. boneless pork tenderloin, trimmed of fat
1 Tbs. shallots, minced
3 Tbs. port wine
2 Tbs. balsamic vinegar
salt and pepper, to taste
sprig rosemary, for garnish
In a small bowl, whisk together apple juice concentrate, 2 Tbs. mustard, 1 Tbs. olive oil, chopped rosemary, garlic and crushed peppercorns. Measure out 3 Tbs. and reserve for basting. Place tenderloins in shalow glass dish and pour remaining marinade over them, turning several times. Let sit for approximately 1 hour, refrigerated.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
In a small bowl or jar with a tight fitting lid, combine shallots, port, vinegar, salt, pepper 1 1/2 tsp. mustard, 1 Tbs. olive oil; whisk or shake until blended. Set aside.
Grill the tenderloins, covered, turning several times and basting the browned sides with the reserved marinade, until the outside is browned and the inside has just a trace of pink, 20 to 25 minutes. (An instant-read thermometer inserted in the center should register 150º.)
Transfer the tenderloins to a clean cutting board and let rest for about 5 mintues before carving into 1/2" slices. Pour any juices that have accumulated on the cutting board into the reserved port vinaigrette. Arrange pork slices on plates, drizzle with the vinaigrette and garnish plates with rosemary sprigs.