Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.
Remove tenderloins from marinade, discarding marinade.
Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.
Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes.
Oh my! This is SO delicious! Made it for Christmas Eve and it was definitely the favorite part of the meal. I had to use a bit larger tenderloins (1.25lbs each) since I couldn't find any smaller but there is plenty of marinade. Probably would be fine to go even bigger. This recipe does not disappoint and it will definitely be made again in our house!
The red wine sauce is a definite must. We drizzled it over bread when we ran out of pork! The pork needs the full 8 hours of marinate time and then the flavor is great. Have made it twice, even for picky eaters.
Best pork tenderloin ever!!. I made it for Christmas Eve dinner and everybody wanted the recipe!! I actually marinated it over night ~ 1 side overnight and the other side the next day. Super easy to cook too. I didn't use the grill, just a pan to sear then baked it. I used the reserved marinade in the pan to bake. I did bake it for 5 minutes longer than called for just because I'm particular about my pork being cooked. I didn't use the red wine sauce, just poured the extra marinade in the bottom of my serving dish. JUST FANTASTIC!! Will make over and over again!
Incredibly delicious and tender! I let the pork marinate overnight then seared it on the stove and baked it for about 40 minutes at 350 degrees.
Served this for my dad's 70th birthday dinner with the red wine sauce. Also included baked cheese grits, broccoli with lemon crumbs and the baked turnips, sweet potatoes and apple casserole from this site.
I made both the pork and red wine sauce for my family for Christmas and it was outstanding! Everyone loved it, even my sister who usually doesn't like meat. I doubled the amount of tenderloin, but found that I didn't need to double the marinade. Completed the meal with garlic mashed potatoes and roasted winter root vegetables.
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