Drunken Pork Tenderloin

Ingredients

• 2 pounds (900g) pork tenderloin 2 pounds (900g) pork tenderloin
• 2 cups (480ml) red wine (such as Chianti) 2 cups (480ml) red wine (such as Chianti)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 sprigs rosemary, chopped 2 sprigs rosemary, chopped
• 2 sprigs thyme, chopped 2 sprigs thyme, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 48g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the red wine, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
2. 2.
   Place the pork tenderloin in the marinade, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight.
3. 3.
   Remove the pork tenderloin from the marinade and pat it dry with paper towels.
4. 4.
   Heat olive oil in a large skillet over medium-high heat.
5. 5.
   Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
6. 6.
   Transfer the seared tenderloin to a preheated oven at 180°C (350°F) and roast for 15-20 minutes, or until the internal temperature reaches 63°C (145°F) for medium doneness.
7. 7.
   Remove the pork from the oven and let it rest for 5 minutes before slicing.
8. 8.
   Slice the tenderloin into medallions and serve with the remaining marinade as a sauce.

Treat your ingredients with care...

• Red wine — Choose a good quality red wine, such as Chianti, for the marinade. The wine should be dry and full-bodied to enhance the flavor of the pork.
• Pork tenderloin — Make sure to remove any excess fat or silver skin from the tenderloin before marinating. This will ensure a tender and juicy result.

Tips & Tricks

• For an extra burst of flavor, add a splash of balsamic vinegar to the marinade.
• If you prefer a sweeter taste, you can substitute red wine with a sweet red wine or port.
• Make sure to let the pork rest before slicing to allow the juices to redistribute and keep the meat tender.
• Serve the Drunken Pork Tenderloin with roasted vegetables or creamy polenta for a complete meal.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the sliced Drunken Pork Tenderloin on a platter, drizzled with the remaining marinade. Garnish with fresh herbs, such as rosemary or thyme, for an elegant presentation.

Presentation advice

To elevate the presentation, arrange the sliced pork tenderloin in a spiral pattern on the platter. Place roasted vegetables or creamy polenta in the center for a visually appealing and appetizing display.