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Prep
15 min.
Cook
30 min.
Stand
10 min.
Chill
24 hr.
Yield
Makes 6 to 8 servings
Beth Dreiling Hontzas

How to Make It

Step 1

Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

Step 2

Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.

Step 3

Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

Step 4

Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°, turning pork occasionally. Let stand 10 minutes.

Step 5

Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.

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