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Marinated Pork Tenderloin

Marinated Pork Tenderloin

Here is another recipe from our grill master, Tom Landshof – a marinated pork tenderloin. A perfect pairing for the Domaine Pegau Pegovino ... looking at the photograph sort of makes you wish you could get an invitation to their house for dinner!

Here is an old recipe that I think originally came from Suzanne's sister in law, Nina Hovey, who is a great cook. I do it on the grill but I see no reason it couldn't be done under a broiler. I would rotate it to brown all sides and I'm not sure on the timing. An instant-read thermometer would be a help. (Purdue University considers the serving temperature of medium-rare pork to be 144 degrees.) It really does taste best medium rare.

Serves 4

2 pork tenderloins
1/2 cup olive oil
1/4 cup soy sauce
1/2 cup Worcestshire
2 tablespoons dry mustard
3/4 teaspoon salt
tablespoon coarse pepper
1/2 cup wine vinegar
1 1/2 teaspoon dry parsley flakes
2 crushed garlic cloves
1/2 cup lemon juice

1. Mix all ingredients in a large Zip-loc bag.
2. Marinate tenderloins in the refrigerator 3 - 4 hours, preferably overnight.
3. Grill like a thick steak being careful not to overcook, turning so all sides are grilled. (About two minutes per side for medium rare.)