Donna's Marinated Tenderloin

This is a very special recipe that always brings rave reviews. It is easy to serve for a tailgating party or serve it for an evening dinner after a play or concert. It is a great make-ahead recipe. Grill the tenderloin before your party and refrigerate it with a flavorful marinade. Serve the meat thinly sliced with French bread. No other condiments are needed.

3 pounds pork or beef tenderloin salt and pepper

Marinade 1 cup canola oil 1 cup red wine vinegar 2 teaspoons tarragon 2 tablespoon Dijon mustard 2 teaspoon sugar 1 teaspoon garlic powder salt and pepper to taste 1/4 cup capers, optional

1 pound fresh button mushrooms 2 medium red onions, sliced 1 pint cherry tomatoes

Preheat grill. Sprinkle meat with salt and pepper. Grill tenderloin over medium-hot heat until it reaches desired doneness. Place on a platter and let rest for 30 ? 40 minutes. Cut into thin slices. Set aside.

Using a small food processor or an immersion blender, combine oil, vinegar, tarragon, mustard, sugar, and garlic powder. Blend until smooth. Add salt and pepper to taste. Add capers if desired. Pour mixture into large zip lock bag. Add reserved meat, mushroom and onions to bag. Seal and refrigerate for several hours or overnight.

When ready to serve, remove meat, mushrooms, and onions from marinade and arrange onto serving platter. Discard excess marinade. Add tomatoes to the platter.

Serve chilled or at room temperature.

Serves 12

Nutritional Information per serving using pork tenderloin:

Calories: 200 Fat, gm.: 9 Protein, gm.: 23 Carbs, gm.: 6 Cholesterol, mg.: 60 Fiber, gm.: 1.2

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