Ingredients

  • ½cup red wine vinegar or other vinegar
  • 1cup red wine
  • 2bay leaves
  • 5sprigs thyme, or 1 teaspoon dried thyme
  • 5sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
  • 1dried or fresh chili, optional
  • 1large onion, white or red, cut in half and sliced into half-moons
  • 3cloves garlic, peeled and lightly crushed
  • 1tablespoon sugar
  • Salt and pepper
  • 2pork tenderloins, 1 1/2 to 2 pounds
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        310 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 41 grams protein; 128 milligrams cholesterol; 108 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
  2. Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
  3. If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

About 1 hour

Dining and Cooking