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    Snowboarders' Pork Tenderloin

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "This is our family's favorite pork recipe. All of our sons, now old enough to cook as well as ski, make it. My brother Bill came up with the idea to grill the tenderloin, and that's a great way to make it, too. Be sure to use a meat thermometer. Tenting all pork, chicken, or beef with foil after it comes out of the oven or off the grill allows the juices to reabsorb. We like this pork with cinnamon-flavored applesauce."

    List of Ingredients

    ◦ 2 pounds pork tenderloin (2 tenderloins)
    ◦ cup Dijon mustard
    ◦ cup best-quality dry red wine
    ◦ cup extra-virgin olive oil
    ◦ 1 tablespoon pressed garlic (4 or 6 small cloves crushed through a press)
    ◦ 1 tablespoon dried thyme, crushed
    ◦ bay leaf
    ◦ teaspoon sugar
    ◦ teaspoon freshly ground black pepper


    Trim fat and silver skin from tenderloins. Pat dry and set aside. Place all the other ingredients in a glass baking dish and whisk together well. Place tenderloins in the dish, turn them to coat with the marinade, cover the pan with plastic wrap, and place in the refrigerator for at least 6 hours or up to overnight.

    Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature.

    Preheat the oven to 400 F. Using a roasting pan with a rack, line the bottom of the pan with foil (this makes cleanup easier) and place the tenderloins on the rack. Roast the tenderloins for 20 to 25 minutes, or until a meat thermometer inserted in one of them registers 140 F. Do not overcook the pork. Remove from the oven, tent the pork with foil, and let sit 10 to 15 minutes before slicing. The center should still be pink when served.

    Makes 6 to 8 servings




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