"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rosemary Roasted Pork Tenderloin Recipe

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This recipe for Rosemary Roasted Pork Tenderloin, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Warren

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup apple juice concentrate
1/4 cup Dijon mustard
French's Dijon Mustard With Chardonnay 12 Oz
1/4 cup chopped fresh rosemary
8 cloves garlic, minced
3/4 teaspoon coarsely ground pepper
3 (1 pound) pork tenderloin

Directions:
Directions:
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 overnight. 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 to 45 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 10 minutes before slicing.

Personal Notes:
Personal Notes:
In the early days of Vocare one person with the help of others planned, cooked and executed the meals to save money. The meals were prepared in the Arts & Crafts building and carried to Epps Hall. The Agape Meal was always cooked in the big kitchen at Epps until we got busted by Mark. The last year that I coordinated the meals Paul & Nancy Polhemus came up to help.

 

 

 

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