48-Hour Pork Tenderloin – a delicious recipe with pork tenderloin, vegetable oil, white wine, lemon juice, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
2
Measure all remaining ingredients into a jar with a tight-fitting lid.
3
Shake vigorously to combine well; pour marinade over tenderloins.
4
Refrigerate for 24 to 48 hours.
5
Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
6
When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
7
Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.
336
kcal
Calories
34
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, 48-Hour Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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