Marinated Pork Loin

Anna Palmer

Serve chilled, can be made ahead of time.

Prep: 20 minutes
Marinate: 24 hrours
Chill: 4 hours
Roast: 30 minutes

6 1 lb. pork tenderloins (1-2 for dinner at home)
1 750 ml. bottle dry white wine (1/2 cup)
1/2 c. olive oil (1-2 tbsp.)
1/4 Worcestershire sauce (1-2 tbsp.)
1/2 c. snipped fresh parsley (1-2 tbsp.)
1/4 c. snipped fresh basil (1-2 tbsp.)
6 cloves garlic, minced (1 tbsp. or tsp. to taste)
1 tsp. salt (season to taste)
1 tsp. cracked black pepper (season to taste)
Champagne or honey mustard

1. Place pork in two 3-quart rectangular baking dishes. In a large bowl stir together the wine, oil, Worcestershire sauce, parsley, basil, garlic, salt, and pepper. Pour evenly over the pork. Cover and chill up to 24 hours.

2. Preheat oven to 450° F. Drain pork, discarding marinade. Arrange pork on a rack in a large roasting pan. Roast, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in center of meat registers 160° F. Cover and let stand for 10 minutes.

3. Remove to a cutting board and thinly slice each tenderloin. Arrange in a storage container. Cover and chill for 4 to 24 hours. To serve, arrange on serving platters. Serve with champagne or honey mustard.

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