Marinated Pork Tenderloin

Serves 8 • From Effortless Entertaining by DeeDee Dalrymple

Directions

The night before, whisk the marinade ingredients together. Put the tenderloins in a zipper bag or a dish, pour the marinade over, and refrigerate overnight.

Bring the pork to room temperature, about 30 minutes.

Grill until the pork reaches 145 to 150°F, about 20 minutes, turning to each side as you go.

Rest, slice, and serve warm or at room temperature.

To sous vide instead, bag the tenderloins with all of the marinade and cook at 140°F for 2 to 4 hours. Pat very dry and sear in a smoking cast iron skillet, about 30 seconds a side, then slice.

DeeDee’s Notes

• May be prepared before guests arrive and served at room temperature.

• Very good on a cocktail buffet with rolls and mustard.

• Increases well.

• DeeDee’s recipe came to her from Nan Williams.

Slice it onto your best platter before the doorbell rings and let it wait for you.

Ingredients

1½ cups vegetable oil

2 tablespoons dry mustard

1 tablespoon pepper

⅓ cup lemon juice

½ cup white wine vinegar

1½ teaspoons fresh parsley

1 clove garlic, minced

2 pork tenderloins (one package)