48-Hour Pork Tenderloin

5.00 (3)
⏱ 30 mins 🍽 4-6 serving(s) 🏷 Pork

This pork tenderloin is marinated for up to 48 hours in a mixture of white wine, lemon juice, and aromatic spices, resulting in exceptionally tender and flavourful meat. It is then grilled until just cooked through with a light char on the outside. The recipe is a cherished family favourite, perfect for serving a crowd. Allow the meat to rest before slicing to ensure it stays juicy.

48-Hour Pork Tenderloin

Ingredients

  • 1 (1 1/2 lb) pork tenderloin
  • 1/2 cup vegetable oil
  • 1/2 cup dry white wine
  • 1/4 cup freshly-squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 2 bay leaves

Method

  1. Put the pork tenderloin into a large, heavy-duty resealable plastic bag.
  2. Combine the vegetable oil, white wine, lemon juice, minced garlic, salt, pepper, paprika, and bay leaves in a jar with a tight lid.
  3. Seal the jar and shake it well to mix everything, then pour this marinade over the pork in the bag.
  4. Place the bag in the refrigerator and let the meat marinate for 24 to 48 hours.
  5. If you use a glass dish for marinating, the liquid may not fully cover the meat, so remember to turn it several times during the process.
  6. To cook, remove the tenderloin from the marinade and discard the liquid. Grill it over medium coals for 15- 20 minutes until done but still slightly pink inside.
  7. Let the grilled pork rest for about 5 minutes before slicing. You can spoon a little of the collected juices over each serving.

Nutrition (per serving)

Sodium666900 mg

Recipe details

CategoryPork
Authorhighcotton