Marinated Pork Tenderloin

Don’t be intimidated by the title. Marinated Pork Tenderloin is not at all tough to make. It works good for a weeknight after a busy day,, if you start the marinade before you leave in the morning or start the marinade the night before. Gammy likes pork tenderloin so I’m always researching and dreaming up pork tenderloin recipes for her. I like to keep her happy.

“Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured.”

Mark Twain

Here is what you will need for your Marinated Pork Tenderloin

The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

2 small pork tenderloins – or 1 big one
1 cup extra virgin olive oil
1/3 cup balsamic vinegar
2cups red wine devided
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 rounded tease red pepper flakes
4 cloves garlic – chopped
2 tsp butter

And here is how to make your Marinated Pork Tenderloin

First remove the silver skin from the tenderloin.

Then, in a gallon sized zip lock bag put in the extra virgin olive oil, balsamic vinegar, 1/2 cup of the red wine, 1 tsp. garlic powder, salt, black pepper and red pepper flakes. Seal the bag and shake all the stuff together. Put the tenderloins in and squeeze out as much of the air as you can before rolling it tight and sealing it. Put it in the fridge. The longer you can marinate it the better. Overnight is great but in a pinch a couple of hours will work okay.

Cook up the Pork Tenderloin

When it’s show time put a skillet on with the heat at medium and add about a tbsp. of olive oil. Remove the tenderloins from the bag and put them in the pan. Don’t pour the marinade into the pan with the tenderloins. Just the tenderloins. Cook at medium heat for about 15 minutes a side depending on the size. While it’s cooking chop up the garlic. The meat should be at least 145F, for medium rare, on a meat thermometer. To keep everybody happy I go with 150-155. Remove the meat from the pan and set it aside to rest a little before you carve it. Add about the butter to the pan and scrape the bits off the bottom of the pan with a wooden spoon. Add the garlic and cook it just about 30 seconds or so. Don’t let the garlic get brown. Add the wine and let it simmer and reduce by about a third or just as thick as YOU want it.

Slice up the tenderloin and top it with some of the wine sauce. Tonight we had it with some oven baked potato slices and oven baked carrots and onion slices. And some garlic bread of course.

And here is a pork tenderloin fried rice recipe for you.

and a spicy garlicky pork tenderloin medallions recipe.

and another pork tenderloin medallions recipe

And Pork Tenderloin in a Skillet