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Rachael Ray's 30-Minute Healthy Recipes

Sweet Citrus & Rosemary Pork Tenderloin


* 1/2 C frozen apple juice concentrate
* 3 cloves garlic, minced
* 2 TBSP fresh rosemary, minced
* 2 TBSP honey mustard
* 1 TBSP olive oil
* 1 green onion, minced
* 1/2 tsp pepper

* 1 1/2 lb. pork tenderloin, trimmed


1. Place the first 7 ingredients into a large zip lock bag and shake to blend.
2. Add the tenderloin, close and marinate 2 to 3 hours.
3. Allow the grill to preheat.
4. Grill the tenderloin for 15 minutes, turning often making sure each side gets a chance on the grate. Be sure it's cooked through (your meat thermometer should read at least 150.)
5. Cool 5 to 7 minutes before slicing.


Pork tenderloin has become such a popular meat recently for two reasons:

1) you're not paying for any bone
2) it's juicy and tender when cooked right

Most people marinade their pork tenderloin in some kind of sauce. The cut of meat absorbs flavors very well, plus the tender cuts of tenderloin make so many other dishes possible, like adding to salads. The extra flavor is a real bonus in this case. Oh, and you can hardly go wrong with the combination of rosemary and pork.

If you haven't cooked a pork tenderloin before there is really only one trick - use a meat thermometer. If you don't have one, buy one. They really make the difference between tender, juicy pieces of meat and dried out pieces of meat.

You just open your grill and quickly stick the meat thermometer in, making sure you don't stick it all the way through. Watch it closely and just as soon as the needle stops moving, remove the thermometer. Flip the tenderloin to another side, close the grill, and keep cooking if the temperature hasn't reached 150 degrees yet. When it has reached 150 degrees, take the pork off the grill and let stand for 5 to 7 minutes before cutting. Yes, you want just a hint of pink on the inside, but not red. This will take some practice but it's worth it!

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