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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Tenderloins with Port Wine Glaze Recipe

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This recipe for Pork Tenderloins with Port Wine Glaze is from Bonnie's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 pork tenderloins 3 lbs total weight
3 cloves garlic minced
1/2 tsp crushed red pepper
3 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp minced ginger
1 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp Dijon mustard
1/2 tsp allspice
Salt and freshly ground black pepper

GLAZE
4 cups Ruby Port Wine
Directions:
Directions:
Place the tenderloins in a large zip lock bag. Mix all other ingredients except salt and pepper and pour over tenderloins. Chill at least 2 hours or up to 12 hours. Drain pork and season with salt and pepper. Sear pork in ovenproof skillet over high heat on all sides. Bake in oven at 400º for 15 - 20 minutes or until internal temp is 150. Let pork rest 5 minutes. While baking, pour wine in sauce pan over high heat until boiling. Then over low heat, continue to boil until reduced to 1/3 cup. Pour glaze over the tenderloin.

 

 

 

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