Rosemary Roasted Pork Tenderloin

Directions:

In a bowl, combine juice concentrate, Dijon mustard, rosemary sprigs, garlic and pepper. Mix well. Set aside 1/3 cup.

In a large resealable bag, combine the pork and remaining marinade. Seal bag and turn to coat. Refrigerate marinade and pork overnight.

Spray roasting pan with nonstick spray. Remove pork and place in roasting pan. Discard bag and marinade. Pour the reserved marinade (1/3 cup) over pork. Bake uncovered for 40-45 minutes or until meat thermometer reads 160 degrees.