Florence's Lamb Tenderloin In Rosemary, Mustard, Apple Marinade

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup frozen apple juice concentrate, thawed
• 2 tablespoons dijon mustard, plus
• 1 1/2 teaspoons dijon mustard
• 2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 4 garlic cloves, minced
• 1 teaspoon crushed black peppercorns
• 2 3/4 lbs lamb tenderloin, trimmed of fat
• 1 tablespoon minced shallot (1 sm.)
• 3 tablespoons port wine (or same amt. of h20)
• 2 tablespoons balsamic vinegar
• salt and pepper
• fresh rosemary sprig (to garnish) (optional)

Recipe

• 1 in small bowl, whisk together juice concentrate, 2 tbsp mustard, 1 tbsp oil, rosemary and garlic.
• 2 reserve 3 tbsp of this mix for basting.
• 3 place lamb in a shallow glass baking dish and pour marinade over, turning to coat.
• 4 cover and refrigerate at least two hours.
• 5 preheat oven to 450°f.
• 6 in small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
• 7 whisk or shake until blended.
• 8 bake lamb for 30 minutes, basting browned side with set aside marinade.
• 9 transfer lamb to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
• 10 pour any cutting board juices into vinegarette and drizzle over arranged lamb slices.
• 11 note: the cooking time does not include marinating time.