48 Hour Pork Tenderloin

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There are so many luscious-sounding recipes on 'zaar for pork tenderloin marinades that we plan to spend all spring and summer grilling our way through the list. I honestly think, though, that this one can stand up to the best of them! It's from a local community cookbook, and it's way up there on the list of family favorites. You can cut the marinating time to 24 hours, but 48 is better. Just promise me that you won't cook it to death. :) a light char on the outside and pale pink on the inside is perfect. When i'm expecting a bigger crowd than usual and have to buy 2 packages of tenderloin, i stick all 4 pieces of meat in one big ziplock and double the marinade recipe.

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Steps

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Place meat in a large heavy-duty resealable plastic bag.

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Measure all remaining ingredients into a jar with a tight-fitting lid.

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Shake vigorously to combine well.

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Pour marinade over tenderloins.

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Refrigerate for 24 to 48 hours.

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When ready to cook , discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center.

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Allow meat to rest for about 5 minutes before cutting , spooning a small amount of the juice which collects over each slice.

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Ingredients

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pork tenderloin, vegetable oil, dry white wine, lemon juice, garlic, salt, fresh ground black pepper, paprika, bay leaves