Tuesday, October 16, 2012
A Fall Roast
So tonight I made a Rosemary Roasted Pork Tenderloin. Actually I started making it last night, I made the marinade, but I cooked it tonight. I think it turned out fantastic, so I thought I would share. I got this recipe from All Recipes.com (but I couldn't find the recipe, I found it back in 2007). So here it is - retyped just for you guys.
Rosemary Roasted Pork Tenderloin
1/2 cup apple juice concentrate
1/4 cup disjon mustard (I used regular because that's what I had on hand)
1/4 cup chopped fresh rosemary
8 garlic cloves
3/4 teaspoon coarsely ground pepper
3 (1 pound pork tenderloin) - I used 1 3.5 pound roast I got from Costco
1. In a bowl, combine the first five ingredients; mix well.
Set aside 1/3 cup; coer and refridgerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refridgerate overnight.
2. Drain and discard marinade from meat. Place meat in a roasting pan (I didn't have one, so I just used a 9x13 casserole dish, worked just fine) coated with nonstick cooking spray.
Pour the reserved marinade on top.
Bake, uncovered, at 350°F for 40-45 minutes or until meat thermometer reads 160°F.
Let stand for 10 minutes before slicing
Serve with some great sides and enjoy! I paired it tonight with some rice and green beans, but to give your plate a little more color try some mashed sweet potatoes.
This is definitely a dish that will impress guests and is SUPER easy to make...really. I know, I always say that, but it's really true.