Love Me Tender Pork Tenderloin

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 30 mins

Serve this pork sliced over a bed of pistachio couscous and topped with sautéed fennel and roasted corn.


2pounds pork tenderloin
1cup red wine, preferably Merlot or Cabernet
1cup fresh orange juice
5-- fresh basil leaves, torn into small pieces
1tablespoon orange zest
1tablespoon freshly ground black pepper 2 apples, cored and sliced into eighths
1teaspoon garlic powder or 1 garlic clove, crushed
2tablespoons olive oil
-- salt
-- Freshly ground black pepper


  1. Place pork, wine, orange juice, basil, orange zest, pepper and garlic in a large, heavy-duty zip-top plastic bag. Marinate in the refrigerator at least 4 hours.
  2. Preheat oven to 350F.
  3. Remove pork from the bag and reserve marinade.
  4. Heat oil in a large sauté pan or skillet over medium heat. Add pork and brown evenly on all sides, about 5 minutes for each side.
  5. Transfer meat to a roasting pan and bake for about 20 minutes for medium rare.
  6. Meanwhile, in the same pan used for browning the pork, add reserved marinade and simmer over medium heat until pork is ready. Season with salt and pepper.
  7. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve with marinade reduction.

Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books,


Want more help? Check out this step-by-step video on cooking pork tenderloins.

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Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 7.11
  • Fat 16g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 8g
  • Cholesterol 165mg
  • Sodium 135mg
  • Potassium 1280mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 15g
  • Protein 60g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 20%