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Pork Tenderloin Roast Recipe

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This recipe for Pork Tenderloin Roast, by , is from Zica's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marinating rub:
2 tsp kosher salt
1/2 tsp freshly ground pepper
6 cloves smashed garlic
1/2 c chopped fresh parsley
2 tbsp vegetable oil
1 c red wine

3-4 lb. pork tenderloin roast

Directions:
Directions:
Smash garlic and place on clean cutting board. Pour salt, pepper and parsley over garlic and using a large chopping knife, chop all ingredients until they form a paste. Wash roast in running water and place in dish. Rub paste all over roast. Cover with plastic wrap and let sit in refrigerator 2-4 hours, or over night,

In large roasting pan, sear both sides of roast in oil until browned. Approximately 2 minutes per side. You can cook roast stove top or in oven. See directions below:

Stove top:
Keep meat in roasting pan and reduce heat to med/low. Add 1 cup water and 1/2 cup wine. Cover pan and cook on low for approximately 1 1/2 to 2 hours depending on the size of the roast. Check roast every 20 minutes and baste with drippings. Add wine and water if it is getting dry.

Oven method:
After browning, place meat in roasting pan, pour water and 1/2 cup wine over meat and cover with foil. Cook in 325 oven for 1-2 hours depending on size of roast, Basting directions are same as stove top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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