"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Pork Tenderloin Recipe

  Tried it? Rate this Recipe:


This recipe for Grilled Pork Tenderloin, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison Hansen
Added: Tuesday, October 17, 2006


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 150.)

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!