Prep 10 mins
Cook 20 mins
There are so many luscious-sounding recipes on 'zaar for pork tenderloin marinades that we plan to spend all spring and summer grilling our way through the list. I honestly think, though, that this one can stand up to the best of them! It's from a local community cookbook, and it's way up there on the list of family favorites. You can cut the marinating time to 24 hours, but 48 is better. Just promise me that you won't cook it to death. :) A light char on the outside and pale pink on the inside is perfect. When I'm expecting a bigger crowd than usual and have to buy 2 packages of tenderloin, I stick all 4 pieces of meat in one big ziplock and double the marinade recipe.
- 1 (1 1/2 lb) pork tenderloin
- 1⁄2 cup vegetable oil
- 1⁄2 cup dry white wine
- 1⁄4 cup freshly-squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 2 bay leaves
- Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
- Measure all remaining ingredients into a jar with a tight-fitting lid.
- Shake vigorously to combine well; pour marinade over tenderloins.
- Refrigerate for 24 to 48 hours.
- Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
- When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
- Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.
This was very tasty, but I have to be honest and say it was not the best I've ever tasted. I did marinate a full 48 hours, and I found the flavor to be quite subtle. I'll be making it again but will probably double the amount of garlic (we do like our garlic). Thanks for posting !
Thank you so much for such an easy to make recipe with such outstanding flavor. I followed the recipe as written and did marinate it for the full 48 hrs using a plastic ziplock baggie and putting it in a plastic container so all of the pork shat in the marinade w/o having to turn the bag. We grilled it on medium heat for about 12 minutes so it definitely wasn't overcooked. Served it with grilled yellow and green squash halves brushed with italian dressing, along with sauteed mixed greens of chard,kale,collards and other greens. Great dinner. Thank you for the recipe. Will definitely do many more times. Have shared with our daughters and their families. Kay
Everyone should try this!! Juicy, with a perfect blend of ingredients that don't overpower the flavor of the meat - the touch of bay leaf is outstanding! Truthfully, my pork tenderloin marinated a little longer and on the day it needed to "come out of the bag" the weather was iffy so I stuck it in the oven for about 25 minutes at 375 degrees; perfection! My fiance doesn't care for overpowering marinades, especially on pork; he LOVED this one! I'll try this on the grill someday, but I think oven-roasting allowed more of the flavor to come through, not just the smoke taste (although we're grilling freaks and certainly should enjoy it that way!) Thanks SOOOOO much for an excellent recipe!!!