Recipe

Marinated Pork Tenderloin For 50 Recipe

Add Step-by-Step Photos	Dottiet / All my dishes 1 year, 8 months ago This is great made ahead of time....We eat it hot for one meal then served cold slices for others. I have even made it into an appetizer by making cubes and putting them on a skewer with a piece of cheese... tomatoe, marinated mushroom, slices of veg... More Prep:120m Cook:35m Servings:50	Dottiet
	pork tenderloin white wine mustard 50 servings

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Ingredients

Please note: Prep Time above does not include marinade time.

AMOUNTS FOR 50 SERVINGS:

6 (1-pound each) pork tenderloins

1 (750-milliliter) bottle dry white wine

1/2 cup olive oil

1/4 cup white wine Worcestershire sauce

1/2 cup snipped fresh parsley

1/4 cup snipped fresh basil

6 cloves garlic, minced

1 teaspoon salt

1 teaspoon cracked black pepper

Champagne mustard or honey mustard (for serving)

Directions

Marinade for a day or two, covered and placed in refrigerator.

WHEN READY TO COOK:

Preheat oven to 450 degree F.

Drain pork, discarding marinade. Arrange pork on a rack in a large roasting pan.

Roast, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F. Cover and let stand for 10 minutes. CAN COOK TILL DONE BUT TAKE CARE AND DO NOT OVER COOK THE PORK ... SHOULD BE VERY TENDER.

Remove to a cutting board and thinly slice each tenderloin. Arrange in a storage container. Cover and chill for 4 to 24 hours.

TO SERVE:

Arrange on serving platters. Serve with champagne or honey mustard.

Served chilled can make ahead of time!!!!

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