Marinated Pork Tenderloin

The pork needs time to marinate so start this main dish recipe ahead of serving time. Then roast the pork before your guests arrive.



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Ingredients
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    6  1  pounds 
    pork tenderloins
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    1  750  milliliter bottle 
    dry white wine
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    1/2  cup 
    olive oil
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    1/4  cup 
    white wine Worcestershire sauce
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    1/2  cup 
    snipped fresh parsley
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    1/4  cup 
    snipped fresh basil
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    6   cloves 
    garlic, minced (1 tablespoon)
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    1   teaspoon 
    salt
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    1   teaspoon 
    cracked black pepper
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    Champagne or honey mustard

Directions
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 degree 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 degrees 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. Makes 50 servings.
Nutrition information
Per Serving: cal. (kcal) 98, Fat, total (g) 3, chol. (mg) 35, sat. fat (g) 1, carb. (g) 4, fiber (g) 0, pro. (g) 11, vit. A (IU) 48.59, vit. C (mg) 0.59, sodium (mg) 65, calcium (mg) 0, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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