This recipe is originally by Harrison Call,
Jr., a wine connoisseur and a fantastic cook. This recipe was generously
shared with the Gourmet Dinner Group by Ed and Roxanne Sienkiewicz.
This wonderful dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together. Check out
Fermenting Friends Winery Dinner which includes this recipe.
Zinful Pork Tenderloin Roast Recipe
Yields: 8 servings
Prep time: 15 min
Cook time: 30 min
2 to 4 (2-pound) pork tenderloin roast (about 1/3 to 1/2 pound per person)*
Coarse or sea
salt and freshly-ground black
garlic per pound of meat, minced
1 1/2 tablespoons fresh minced rosemary leaves or 1 1/2 teaspoons dried minced rosemary per pound of meat
Bottle of good-quality Zinfandel
4 to 5 tablespoons butter, cut into pieces
* Tenderloin comes in a sealed package with two small tenderloins, about 1 pound each.
** It is preferred that you use the same brand of wine that you will be drinking with the dinner.
the tenderloin roast of fat and silverskin.
Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not
trimmed off, it will cause the tenderloins to curl up into the shape of a quarter moon. Score the meat at various points across the width of the tenderloin and
In a small bowl, combine the minced garlic and minced rosemary.
Rub the pork roasts with olive oil. Generously salt and pepper the meat and then rub the garlic/rosemary mixture over the meat.
Place the roasts in a single layer in an
oven-proof baking dish with high sides. Add the Zinfandel wine to the pan until the pork roasts are about 3/4 covered (I used the whole bottle of wine),
cover with plastic wrap and let marinate in the refrigerator approximately 2 to 4 hours, turning the roasts occasionally to distribute marinade. The pork roasts can also
be marinated in a large re-sealable plastic bag and set into a shallow dish.
When ready to cook, remove from refrigerator. If marinating in a plastic bag, place roasts and marinade
in an oven-proof baking dish with high sides.
Preheat oven to 350 degrees F. Bring roasts and wine marinade to room temperature before cooking, approximately 30 minutes.
Bake, uncovered, approximately 20 to 25 minutes or until a
meat thermometer inserted into thickest part of the roast registers 140°F.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Once the roasts are cooked to the proper temperature, remove from oven, remove the pork roast from the marinade, and transfer onto a cutting board; let
roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
For the sauce:
Pour the wine marinade into a large saucepan. Over medium-high heat, reduce the marinade mixture to approximately half (approximately 1 cup). Add any juices
that accumulate from the pork roasts. Reduce heat to medium and whisk in the pieces of butter for flavor. Add salt and pepper to taste, if required; remove from heat.
Do not strain the sauce.
Carve the pork tenderloin roasts and serve on a
"puddle of sauce" on a serving platter. Place remaining sauce in a small serving bowl and serve on the side.
Makes 8 servings.