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.
More great
Pork Recipes.
Zinful Pork Tenderloin Roast Recipe
Recipe Type:
Pork,
Wine
Yields: 8 servings
Prep time: 15 min
Cook time: 30 min
Ingredients:
2 to 4 (2-pound) pork tenderloin roast (about 1/3 to 1/2 pound per person)*
Extra-virgin
olive oil
Coarse or sea
salt and freshly-ground black
pepper
3 cloves
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
wine**
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.
Preparation:
Trim
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
set aside.
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.
This
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:
Thermapen Thermometer.
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.
