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Ingredients
½ cup red wine vinegar or other vinegar
1 cup red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or ½ teaspoon dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 cloves garlic, peeled and lightly crushed
1 tablespoon sugar
Salt and pepper
2 pork tenderloins, 1 ½ to 2 pounds
Nutritional analysis per serving (4 servings)
12 grams carbs; 129 milligrams cholesterol; 338 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 2 grams fiber; 807 milligrams sodium; 42 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least ½ teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
- Step 2
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
- Step 3
If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.
Private Notes
Comments
Made it as written and it was delicious. There was plenty of the marinade/sauce left behind after all the pork was consumed; if I made this in the fall or winter (broiler) I would serve mashed potatoes to soak up the deliciousness.
Made as written and loved loved loved it! Quick to make and just delicious, great for a spring or summer supper.
I used white wine vinegar and white wine in lieu of red wine and vinegar and 1/2 of the dried chili - it was great! Put the remainder of the marinade in a pan and boiled it to use on the meat, Will definitely fix this again - very tasty and easy!
Made it as written and it was delicious. There was plenty of the marinade/sauce left behind after all the pork was consumed; if I made this in the fall or winter (broiler) I would serve mashed potatoes to soak up the deliciousness.