1/4 cup frozen apple juice concentrate, thawed 2 Tablespoons olive oil 1 Tablespoon fresh rosemary, minced 4 garlic cloves, minced 1 teaspoon black peppercorns, crushed 2-3/4 pound pork tenderloins 1 Tablespoon shallots, minced 3 Tablespoons port wine 2 Tablespoons balsamic vinegar Salt and pepper to taste Rosemary sprigs for garnish
In a small bowl, whisk together apple juice, 1 tablespoon olive oil, rosemary, garlic and peppercorns. Measure 3 tablespoons and save for basting. Place tenderloins in a plastic bag and add marinade. Marinate in refrigerator for 2 hours, turning occasionally.
Prepare a charcoal fire, or heat a gas grill.
In a small bowl combine shallots, port wine, vinegar, salt, pepper and 1 tablespoon oil. Whisk until blended and set aside.
Grill tenderloins, basting with reserved marinade, turning occasionally until browned on outside about 12-15 minutes. Transfer tenderloins to a cutting board and let rest 5 minutes.
Carve into 1/2" thick slices. Pour any juices that have accumulated on cutting board into port vinaigrette.
Arrange pork slices on plates and drizzle with port vinaigrette. Garnish with rosemary.
Alternatively you may also cook this under a broiler for about 15 minutes or until the internal temperature of the pork reaches about 150 degreees F.