Rosemary Roasted Pork Tenderloin

This was so good that I made it tonight for the second time in less than two weeks. It's a really quick and easy marinade that makes for a juicy, flavorful piece of pork.

Tonight I made it with a new Near East quinoa and brown rice with rosemary and olive oil that was delicous. I need to learn more about cooking with quinoa.

Ingredients:

1. 1/2 C apple juice concentrate
2. 1/4 C Dijon mustard
3. 2 T dried rosemary
4. 4 cloves garlic, minced
5. 1 tsp freshly ground black pepper
6. 1.5 lbs pork tenderloin

Method:

1. In a bowl, combine the first five ingredients; mix well.
2. Set aside 1/3 cup; 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.
5. Place meat in a roasting pan coated with nonstick cooking spray.
6. Pour the reserved marinade on top.
7. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
8. Let stand for 10 minutes before slicing.               

Source: All Recipes