Best 2 Florences Pork Tenderloin In Rosemary Mustard Apple Marinade Recipes

In the realm of culinary artistry, where flavors dance upon the palate and aromas evoke memories, there lies a dish that enchants the senses and captivates the soul: "Florences Pork Tenderloin in Rosemary Mustard Apple Marinade." This culinary masterpiece, a symphony of succulent flavors and textures, is a testament to the transformative power of a well-crafted marinade. As the tenderloin basks in a bath of aromatic rosemary, tangy mustard, and crisp apples, it absorbs a symphony of flavors that will leave you craving more. Prepare to embark on a culinary journey as we delve into the secrets of creating this exquisite dish, a perfect centerpiece for any special occasion or intimate gathering.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE ROSEMARY PORK TENDERLOIN

Apple Rosemary Pork Tenderloin image

This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.

Provided by Bob Myers

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

4 teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
⅓ cup all-purpose flour
¾ cup maple syrup

Steps:

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE

Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade image

This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.

Provided by chinasmom2000

Categories Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard, plus
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
4 garlic cloves, minced
1 teaspoon crushed black peppercorns
2 3/4 lbs pork tenderloin, trimmed of fat
1 tablespoon minced shallot (1 sm.)
3 tablespoons port wine (or same amt. of H20)
2 tablespoons balsamic vinegar
salt and pepper
fresh rosemary sprig (to garnish) (optional)

Steps:

In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
Reserve 3 Tbsp of this mix for basting.
Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
Cover and refrigerate at least two hours.
Preheat oven to 450°F.
In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
Whisk or shake until blended.
Bake Pork for 30 minutes, basting browned side with set aside marinade.
Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
Note: The cooking time does not include marinating time.

Tips:

To ensure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
If you don't have apple cider vinegar, you can substitute white wine vinegar or lemon juice.
For a more flavorful marinade, add a tablespoon of chopped fresh rosemary or thyme.
If you don't have time to marinate the pork tenderloin overnight, you can marinate it for at least 30 minutes.
Serve the pork tenderloin with roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Florence's Pork Tenderloin in Rosemary-Mustard-Apple Marinade is a delicious and easy-to-make dish that is perfect for any occasion. The pork tenderloin is marinated in a flavorful mixture of apple cider vinegar, Dijon mustard, honey, rosemary, and garlic, then roasted to perfection. The result is a tender, juicy, and flavorful pork tenderloin that is sure to please everyone at the table. This recipe is a great way to enjoy pork tenderloin, and it's sure to become a favorite in your household.