The first time I made this, I did make the tea/vinegar/shallot sauce to go over the meat when it's finished cooking... But to be perfectly honest, I hated it and didn't use it. So I can't vouch for how this recipe tastes with that sauce. I will tell you however, that this marinade is also fantastic with chicken if you aren't a pork connoisseur.
I will also tell you that if you want a different option for this Easter Dinner, this recipe will NOT disappoint!
Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade
From EatingWell: March 1998, July/August 1996, The EatingWell Diabetes Cookbook (2005)
Active Time: 20 minutes
Total Time: 1 hour
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 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
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 sides with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155°F. The temperature will increase to 160° 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.