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Marinated Pork Tenderloin
A fabulous recipe for pork lovers. |
Ingredients:
| 1 |
Teaspoon |
Coriander (Crushed) |
| 1 |
Clove |
Garlic (Minced) |
| 2 |
Tablespoon |
Lemon Juice |
| 3 |
Tablespoon |
Olive Oil |
| 1 |
Medium |
Onion |
| 1/2 |
Teaspoon |
Pepper |
| 1 1/2 |
Cup |
Red Wine |
| 4 |
lb |
Tenderloin Pork Roast (De-boned, rolled & tied) |
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Directions:
- Combine wine, lemon juice, garlic, onion, pepper, and coriander in deep glass or ceramic baking dish about the size of pork roast.
- Add the pork roast, cover and marinate, turning frequently.
- After at least 8 hours, drain marinade, reserving for later use.
- Pat roast dry.
- Heat oven to 375 degrees.
- Heat the olive oil in Dutch oven.
- Add the roast and brown on all sides.
- Add the marinade.
- Roast in the oven covered for 2 hours.
- Uncover and bake 30 minutes more.
- Strain pan juices and thicken, if desired, with 2 tablespoons flour mixed with 2 tablespoons cold water. (you can opt to use 2 tbls cornstarch and 2 tbls cold water to thicken gravy).
- Delicious served with fried potato slices.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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