GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE [Diabetic]

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE
Yield: 6 servings
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard,
1 tablespoon oil, rosemary (or thyme), garlic and peppercorns
in a small bowl. Reserve 3 tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the
remaining marinade over them, turning to coat. Cover and
marinate in the refrigerator for at least 20 minutes or
for up to 2 hours, turning several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper
and the remaining 1-1/2 teaspoons mustard and 1 tablespoon
oil in a small bowl or a jar with a tight-fitting lid;
whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and
basting the browned side with the reserved marinade, until
just cooked through, 15 to 20 minutes. (An instant-read
thermometer inserted in the center should register 155 degrees F.
The temperature will increase to 160 degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with
foil and let them rest for about 5 minutes before carving them
into 1/2-inch-thick slices. Arrange the pork slices on plates
and drizzle with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g,
Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat