Wednesday, January 5, 2011

Pork Tenderloin in a Rosemary-Apple Marinade

If I were American, this is how I would start this entry:

Oh my gosh, y'all! I just tried out the most amazing new recipe for mouth watering, tender pork tenderloin.

{Okay so the only American part of that sentence was the "y'all" but I felt it really needed a "y'all" to drive home my point of how good it was.}

Anyway, so for my birthday someone gave me a card and it had a recipe on the inside for this pork tenderloin. I cut out the recipe and tacked it to my cork board outside my kitchen.

3 months later...

Tonight we had someone over for dinner so I decided to bring the pork tenderloin out of the freezer and try out this recipe.
Except it was a grill recipe. And I, for one, was not about to stand outside in the freezing just to grill some tenderloin. So I adapted the recipe and added a few ingredients, and substituted a few and voila! Deliciousness!
I did take a picture after the fact, but really, it didn't do it justice. It's a pork tenderloin, folks. It doesn't really look all that different from other pork tenderloin pictures you've seen. Besides, the recipe card didn't have a picture and it sounded so good that I tried it anyway - and that's saying something! {I love recipes with pictures.}

Pork Tenderloin in a Rosemary-Apple Marinade
1/2 cup apple juice
2 tbsp honey mustard - now I didn't actually have honey mustard, so I used a rosemary mustard marinade and added about a tbsp of honey. You can use what you have.
1 tbsp rosemary
1 tbsp olive oil
2 tsp minced garlic
1 small onion. minced {or if you're lazy like me, you used dehydrated onion flakes, a generous shaking - worked for me}
1/4 tsp freshly ground pepper

1 1/2 lbs pork tenderloin {I used a package of 2 good sized tenderloins and had more than enough}

So you wanna whisk all the marinade ingredients together in a small bowl and then pour the marinade over the pork in either a glass baking dish or a large ziploc. Turn the pork to coat it evenly with marinade. Marinade for at least 2 hours.

Then on med-high lightly brush some olive oil in a large pan and heat. Sear the tenderloin until browned on all sides and then place in an oven {in your glass baking dish brushed with olive oil} set at 400 degrees for about 20 minutes. Boil the extra marinade for a minute on the stove {I just put it in the large pan and added a bit more apple juice} and then use it to baste the tenderloin a couple times while cooking.
The inside should still have a trace of pink when it's done. Let the pork rest for 5 minutes before carving and then slice into 1/2 inch thick slices and enjoy!

Seriously. This was the most tender and tasty tenderloin I have ever tasted. It was Gooo-Oood. Make this for your next dinner party. Or Sunday lunch. Or for Valentine's Day. Do it.

*adapted from a recipe from Crazy Plates {I think}


  1. I will be making this sometime.
    Thanks for sharing!

  2. Oh, I will...I've got 2 tenderloins in the freezer right now! Thx!

  3. Just want to check: is the rosemary quantity using fresh rosemary?
    Sounds de-lish. Gonna go check my freezer and see if have this for tonight's dinner.

  4. @Melissa - the original recipe called for 2 tbsp of fresh rosemary, minced but I didn't have it fresh so I used a tbsp of the dried stuff and I didn't mince it.

  5. minced fresh rosemary? HOw would you mince something like that? I bought it this morning...i'll just finely chop it - that should work.

  6. You use "y'all" so well. Makes my heart happy and the recipe makes my tummy rumble.

  7. @Rebecca - :) So glad you approve. :D


I love hearing from you!
If you're commenting as "Anonymous" please make sure to sign your name under your comment so I know who you are!
Happy day to you!

Related Posts Plugin for WordPress, Blogger...