Herb Roasted Pork Tenderloin

If you have company coming for dinner or just want to prepare a great main dish for the family, we have something for your recipe file.  News On 6 reporter Rick Wells and St. John dietitian Marianne Wetherill "Get Cookin'" on herbed roasted pork tenderloin.

Friday, February 22nd 2008, 2:30 pm

By: News On 6


½ cup apple juice

¼ cup Dijon Mustard

¼ cup chopped fresh rosemary

8 cloves garlic, minced

¾ cup ground pepper

1 lb pork tenderloin


  1. Combine the apple juice, mustard, rosemary, garlic and ground pepper in a bowl, mix well. 
  2. Set aside 1/3 cup of mixture, cover and refrigerate.
  3. In a large resealable plastic bag, combine the pork and remaining marinade.  Seal bag and turn to coat; refrigerate overnight. 
  4. Drain and discard marinade from meat.  Place meat in a roasting pan coated with nonstick cooking spray.  Pour the reserved marinade on top.
  5. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. 
  6. Let stand for 10 minutes before slicing. 

Yield:  9 servings

Source:  Adapted recipe by Julie Pryer, RD/LD  -  St. John Medical Center


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