An easy way to make your grilled pork recipe taste a ton of difference.

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 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

• In a small bowl, stir apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns. Set aside 3 tablespoons of the liquids for basting.
• Put the tenderloins in a shallow dish and add the marinade. Turn each pieces for an even coating.
• Cover and refrigerate, marinating for about 20 minutes or up to 2 hours.
• Prepare grill or broiler.
• In a jar with a tight fitting lid, stir shallot with port (or tea), vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon. Cover and shake well until properly combined.
• Grill or broil the tenderloins for about 20 minutes, basting for a few times with the reserved marinade.
• Place the tenderloins over to a clean cutting board. Cover with foil and leave it for 5 minutes. Cut into 1/2-inch thick slices and place onto plates. Drizzle with the prepared dressing and serve.