Recipe(tried): Marinated Pork Tenderloin (serves 50) ... good alternative / addition
Main Dishes - Pork, HamMARINATED 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.
Pork tenderloin is usually cheaper than beef... this would be a nice supplement to your roast beef dinner. Try the dinner portion first to see if you like it.... I marinate it for a day or two... I cook until it is done but do not over cook so it is tough.
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!!!!
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.
Pork tenderloin is usually cheaper than beef... this would be a nice supplement to your roast beef dinner. Try the dinner portion first to see if you like it.... I marinate it for a day or two... I cook until it is done but do not over cook so it is tough.
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!!!!
MsgID: 041352
Shared by: LadyRags of MI
In reply to: ISO: I am looking for recipes for 150 people ...
Board: Quantity Cooking at Recipelink.com
Shared by: LadyRags of MI
In reply to: ISO: I am looking for recipes for 150 people ...
Board: Quantity Cooking at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: I am looking for recipes for 150 people wedding reception. We are serving Roast Beef |
vicki south dakota | |
2 | Recipe(tried): Marinated Pork Tenderloin (serves 50) ... good alternative / addition |
LadyRags of MI |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Pork Tenderloin with Mustard, Honey and Rosemary
- Honey Mustard Pork Roast with Apples and Onions (crockpot)
- Butterflied Pork Loin on the Grill and Jamaican Coleslaw
- Philippine Sausage (Longaniza) (2) for Flore Ann
- Hot Dog Pennies (children's recipe)
- Pickled Pigs' Feet #2 (1970's)
- Italian Sausage and Red Sauce with Rice
- Molasses Magic Pork Chops (Brer Rabbit Molasses, 1956)
- French Roast Pork (using cinnamon, nutmeg and cloves)
- Stuffed Pork Loin Roast (with Sausage-Apple Dressing)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute