Love Me Tender Pork Tenderloin

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 30 mins

Marinated pork tenderloin goes well with couscous and vegetables.

Serve this pork sliced over a bed of pistachio couscous and topped with sautéed fennel and roasted corn.


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 2 apples, cored and sliced into eighths
1 teaspoon garlic powder or 1 garlic clove, crushed
2 tablespoons olive oil
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.

Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books,



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