Allergy Kitchen

Pork Tenderloin

main course, recipes | August 22, 2015 | By



Pork Tenderloin
Write a review
  1. 2 teaspoons garlic, minced
  2. 2 teaspoons ginger, minced
  3. 1 teaspoon thyme and/or sage
  4. 1 teaspoon ground coriander
  5. 1 teaspoon paprika
  6. 2 teaspoons sea salt
  7. 1 tablespoon olive oil
  8. 2 pork tenderloins (about a total of 2 to 2.5 pounds)
  9. 1 onion, sliced
  10. 3 fresh tomatoes, diced or one can of diced tomatoes
  11. About 5 red potatoes, diced large in 1 inch cubes
  12. 1 small can of V8
  13. 1/2 bottle of Chardonnay
  1. Combine first seven ingredients and rub on pork tenderloins (other than the salt, you can be flexible with the other ingredients). Refrigerate at least one hour, or preferably, overnight.
  2. Heat about 1 tablespoon of olive oil in a large oven safe pot.
  3. Brown pork tenderloins, about 3 to 5 minutes per side.
  4. Add onions and cook until translucent. Add remaining ingredients and bring to a boil. Move to oven and bake at 250° for about an hour and a half.
  5. Remove pork tenderloins and allow to rest for a few minutes before slicing.
Allergy Kitchen


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>