Recipe by highcotton
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.
Top Review by FlemishMinx
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 !
- 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
Directions See How It's Made
- 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.