email this pageIngredients
2 pounds pork tenderloin
1 cup red wine, preferably Merlot or Cabernet
1 cup fresh orange juice
5 fresh basil leaves, torn into small pieces
1 tablespoon orange zest
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder or 1 garlic clove, crushed
2 tablespoons olive oil
Salt
Freshly ground black pepper
Instructions
1 cup red wine, preferably Merlot or Cabernet
1 cup fresh orange juice
5 fresh basil leaves, torn into small pieces
1 tablespoon orange zest
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder or 1 garlic clove, crushed
2 tablespoons olive oil
Salt
Freshly ground black pepper
1. Place pork, wine, orange juice, basil, orange zest, pepper and garlic in a large, heavy-duty zip-top plastic bag. Marinate in the refrigerator at least 4 hours.
2. Preheat oven to 350F.
3. Remove pork from the bag and reserve marinade.
4. Heat oil in a large sauté pan or skillet over medium heat. Add pork and brown evenly on all sides, about 5 minutes for each side.
5. Transfer meat to a roasting pan and bake for about 20 minutes for medium rare.
6. Meanwhile, in the same pan used for browning the pork, add reserved marinade and simmer over medium heat until pork is ready. Season with salt and pepper.
7. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve with marinade reduction. Serves 4.
Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books, www.chroniclebooks.com. “Relish This or That,” July 2006.
2. Preheat oven to 350F.
3. Remove pork from the bag and reserve marinade.
4. Heat oil in a large sauté pan or skillet over medium heat. Add pork and brown evenly on all sides, about 5 minutes for each side.
5. Transfer meat to a roasting pan and bake for about 20 minutes for medium rare.
6. Meanwhile, in the same pan used for browning the pork, add reserved marinade and simmer over medium heat until pork is ready. Season with salt and pepper.
7. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve with marinade reduction. Serves 4.
Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books, www.chroniclebooks.com. “Relish This or That,” July 2006.
