48 Hour Pork Tenderloin Recipe

Ingredients for 48 Hour Pork Tenderloin

• 1-2 (1-1.5 lb each) pork tenderloins
• Vegetable Oil
• Dry White Wine
• Lemon Juice
• 4 cloves garlic, minced
• Salt
• Fresh Ground Black Pepper
• 1 teaspoon paprika
• Bay Leaves

How to Make 48 Hour Pork Tenderloin

1. Place pork tenderloin(s) in a large, heavy-duty resealable plastic bag.
2. In a jar with a tight-fitting lid, combine all remaining marinade ingredients. Shake vigorously until well combined.
3. Pour marinade over the pork tenderloin(s) in the bag, ensuring the meat is fully coated.
4. Refrigerate for 24-48 hours, turning the bag occasionally.
5. Preheat grill to medium heat (approximately 350-400°F).
6. Remove pork tenderloin(s) from the marinade; discard the marinade.
7. 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.
8. Remove from grill and let rest for 5-10 minutes before slicing. Spoon any accumulated juices over the sliced pork.