Vintage

Winemaker's Notes

Food Pairings & Recipes

Marinated Pork Tenderloin



INGREDIENTS:
2 Tbsp brown sugar
2 Tsp cocoa powder
2 tsp smoked paprika
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1 tbsp minced garlic
1 tbsp salt
Juice of 1 lime - ok to substitute with orange or lemon
1lb pork tenderloin

DIRECTIONS

In a small bowl whisk together the brown sugar, cocoa powder,smoked paprika, allspice, ginger, nutmeg, garlic, salt, lime juice, and olive oil.

In a large Ziploc bag, combine, the pork, and the marinade, being careful to coat the pork completely. Squeeze the air out of the bag and seal it, then roll it up around the pork tenderloin and let it marinate in the refrigerator for at least 6 to 8 hours or overnight.

When ready to cook, preheat oven to 400 degrees F.
Remove the pork from the marinade and place it on a roasting pan.
Roast for 20 mins or until an instant-red thermometer inserted into the thickest part of the meat reads 140 degrees F.
Allow the pork to rest for 5 mins. covered with aluminum foil before carving and serving.

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14.8% alcohol