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Lisa - LA

REC: Pork Tenderloin in Port Wine Sauce by Richard in Cincy

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Joined: Dec 9, 2005

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Posted to Thread #1 at 10:00 am on Dec 17, 2005

Richard posted this pork tenderloin recipe in the original thread where he first posted his famous Russian Potato Casserole with Caramelized Onions. I have copied his post of the original and scaled down recipes below, or click on my name for the original thread, very interesting info there.

"The marinade for the tenderloin worked really well. I used a bottle of port, a cup of brown sugar, 1/2 cup of soy sauce, a head of crushed garlic, 1/4 cup of dry mustard powder, 2 tbls. hot chili oil, and freshly ground white pepper. Pierce the tenderloin all over with a small wooden skewer so the marinade can penetrate better and let the pork sit in the marinade for two full days. Remove the tenderloin from the marinade and wipe dry with paper towels. Roast the tenderloin at 450F to internal temp of 165 (some people do less). Reduce the marinade to a nice sauce consistency. This was exceptional.

Scaled down:
6-8 garlic cloves
2 -- 2 1/2 cups of port
1/2 cup brown sugar
1/4 cup soy sauce
2 tbls. dry mustard powder
1-2 tsp. hot chili oil
White pepper to taste"

And I agree with Richard, this dish was exceptional! Thanks Richard. Cheers, Lisa
http://food4.epicurious.com/HyperNews/get/archive_swap5501-5600/5596/1/1.html



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