Rosemary Roasted Pork Tenderloin

1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary sprigs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloin (1 pound each)

In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top.

Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Makes 8 servings.