Recipe(tried): Marinated Pork Tenderloin for a large crowd

MARINATED PORK TENDERLOIN

This is great made ahead of time....We eat it hot for one meal then served cold slices for others. I have even made it into an appetizer by making cubes and putting them on a skewer with a piece of cheese... tomatoe, marinated mushroom, slices of vegtables. and olive on top. Men love this recipe.

AMOUNTS FOR 50 SERVINGS:
6 (1-pound each) pork tenderloins
1 (750-milliliter) bottle dry white wine
1/2 cup olive oil
1/4 cup white wine Worcestershire sauce
1/2 cup snipped fresh parsley
1/4 cup snipped fresh basil
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon cracked black pepper
Champagne mustard or honey mustard (for serving)

AMOUNTS FOR AN AT HOME DINNER:
1 to 2 (1-pound each) pork tenderloins
1/2 cup dry white wine
1 to 2 tablespoons olive oil
1 to 2 tablespoons white wine Worcestershire sauce
1 to 2 tablespoons snipped fresh parsley
1 to 2 tablespoons snipped fresh basil
1 tablespoon minced garlic
salt and cracked black pepper (to taste)
Champagne mustard or honey mustard (for serving)

Place pork in two 3-quart rectangular baking dishes. In a large bowl stir together the wine, oil, Worcestershire sauce, parsley, basil, garlic, salt, and pepper. Pour evenly over the pork. Cover and chill up to 24 hours.

WHEN READY TO COOK:
Preheat oven to 450 degree F.

Drain pork, discarding marinade. Arrange pork on a rack in a large roasting pan.

Roast, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F. Cover and let stand for 10 minutes. CAN COOK TILL DONE BUT TAKE CARE AND DO NOT OVER COOK THE PORK ... SHOULD BE VERY TENDER.

Remove to a cutting board and thinly slice each tenderloin. Arrange in a storage container. Cover and chill for 4 to 24 hours.

TO SERVE:
Arrange on serving platters. Serve with champagne or honey mustard.

Served chilled can make ahead of time!!!!