Rosemary Roasted Tenderloin
|Tenderloins||3 Pound (1 Pound Each)|
|Frozen apple juice concentrate||5 Tablespoon, thawed (1/4 Cup Plus 1 Tablespoon)|
|Dijon mustard||7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoon)|
|Rosemary leaves||7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoon)|
|Garlic||5 Clove (25 gm), crushed|
|Coarsely ground black pepper||1⁄2 Teaspoon|
1. Trim the tenderloins of any visible fat and membranes. Rinse with cool water, and pat dry with paper towels. Place the tenderloins in a shallow nonmetal dish.
2. In a small bowl, combine the marinade ingredients. Pour the marinade over the meat, turning the tenderloins to coat all sides. Cover and refrigerate for several hours or overnight.
3. When ready to bake, coat a 13-x-l 6-inch roasting pan with nonstick cooking spray and place the tenderloins in the pan, spacing them at least 2 inches apart. Pour any remaining marinade over the tenderloins, and bake at 350°F for about 45 minutes, or until an instant-read thermometer inserted in the center of a tenderloin registers 160°F and the meat is no longer pink inside.
4. Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 minutes before slicing thinly at an angle.