1/2 C. frozen apple juice concentrate, thawed
2 T. honey mustard
2 T. minced fresh rosemary
1 T. olive oil
2 tsp. minced garlic
1 large shallot, minced
1/4 tsp. ground black pepper
1 1/2 lbs. pork tenderloin, trimmed of fat
Combine all marinade ingredients in a small bowl. Pour marinade over pork in a glass baking dish or a large, heavy duty, resealable plastic bag. Turn pork to coat evenly with marinade. Marinate for two hours in fridge.
Remove pork from marinade and place on hot grill. Turn several times and baste frequently with reserved marinade. The outside should be nicely browned and the inside should still have a trace of pink. Let pork rest for five minutes before carving.
I served this over brown rice with a side of grilled veggies and fresh fruit.