Sunday night, I put together a recipe to marinate overnight. It’s a recipe that my future father-in-law and I adapted from a family recipe that he had. It turns out perfect every time, and it’s great to entertain with. Usually, I’ll make mashed potatoes to go with it, so that I can put extra sauce on them, but I had some brown rice to use up, so I served it with black beans with some chopped shallots on top. It stays so moist from marinating…I promise you’ll love this one!
Balsamic Marinated Pork Tenderloin
Covelli Family Recipe
½ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Mix marinade ingredients in freezer bag. Add pork and marinate at least 2 hours (the longer the better) in the refrigerator. Turn the bag halfway through.
Pour marinade and pork into baking dish. Bake at 375° for 45 minutes to 1 hour, keeping covered for the first 20 minutes.
Remove pork and let rest before slicing into medallions. Pour a little sauce over top and serve the rest in a gravy boat on the side.
MacGourmet Rating: 5 Stars