Ingredients for 48 Hour Pork Tenderloin
- 2 (1 to 1 1/2 pound) pork tenderloins
- 1/2 cup vegetable oil
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 2 bay leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 48 Hour Pork Tenderloin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 48 Hour Pork Tenderloin
- Place pork tenderloin(s) in a large, heavy-duty resealable plastic bag.
- In a jar with a tight-fitting lid, combine all remaining marinade ingredients. Shake vigorously until well combined.
- Pour marinade over the pork tenderloin(s) in the bag, ensuring the meat is fully coated.
- Refrigerate for 24-48 hours, turning the bag occasionally.
- Preheat grill to medium heat (approximately 350-400°F).
- Remove pork tenderloin(s) from the marinade; discard the marinade.
- Grill for 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) and the pork is slightly pink in the center.
- Remove from grill and let rest for 5-10 minutes before slicing. Spoon any accumulated juices over the sliced pork.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
33g
Carbs
1g
