Monday, July 11, 2011


I never thought I would be able to make pork tenderloin until I tried my mom’s famous recipe! I tried to impress my husband by making him this for Valentine’s Day a few years ago! While he did eat every bite, he later mentioned that he does not like PORK! UGH.  This is something I can’t wait to serve at a dinner party and my husband will just have to fend for himself!
Yield: 8
3-3.5 lbs. of boneless pork tenderloin  (1 large piece)
(if you buy several small, narrow pieces then bake time will be less)

Marinate for 24-48 hrs. in the following marinade:
2 cups  Zinfandel wine
6 cloves minced garlic or (1 Tbsp. from the jar)
½ cup brown sugar
½ cup soy sauce
2 Tbsp. dry mustard powder (yes, this is the correct measurement)
¼ tsp. cayenne  (red pepper)
Marinate in a large ziplock bag.  And then put bag into a casserole dish, just in case the bag leaks.  Turn every now and then. 
Grill:   20-25 minutes
Bake:  425º 20 minutes, then cover with foil, & reduce heat to 375º.  Bake 30 minutes more.  Make sure to not overcook otherwise the meat will be tough.

·     For easier mixing, blend dry mustard powder & cayenne with a little of the liquid from the recipe, into a paste, then add the rest of the ingredients.  This helps to blend powder & liquid better.
·     You may want to make 1½ times the marinade and save the extra ½ for a sauce over the meat.  (remember to throw out the marinade that your raw meat has been soaking in). 

I served my pork tenderloin with a Sister Schubert roll, roasted asparagus and candied carrots (recipe to be posted tomorrow)
PS- I am still working on perfecting all my pictures!

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