When it came to creating a white wine marinated pork tenderloin recipe, I started scanning over multiple sites. I was mainly looking for herbs that I had on hand and would also blend well together. I will admit that I am a bit of a rookie when it comes to creating my own recipes in the kitchen. However I guess when you have a fantastic wine as your base what could go wrong?
Gathering Ingredients
So as I scan through the internet, I come across a pretty basic marinade recipe that I felt comfortable enough modifying. If gave me the preliminary measurements and a good assortment of herbs. Well here goes nothing! White wine marinated pork tenderloin using one of our Wine of the Month Club Premium wines coming right up!
Choosing the white wine for marinated pork
We all know that marinades always have some pretty key ingredients – Extra virgin Olive Oil, Vinegar and sugar, as well as salt & pepper. What you choose to do from there is up to you depending on the flavors you are looking for.
As I gather my ingredients and after take a deep breath, choosing the wine takes a little more browsing through my collection. I choose the Tanya, a 2019 Pinot Grigio Lodi, a very popular wine in our club. The adorable Momma Bear and her 7 cubs on the label is enticing enough. However, open the cork and take an amazing smell. The aromas are unbelievable! You need to order some for yourself to see why this versatile wine is also one of our most popular selections when building a custom case!
White Wine Marinated Pork Tenderloin
Ingredients
2/3 C White Wine – We chose our Tanya Pinot Grigio
6 TBLS White Vinegar
2 TBLS Extra Virgin Olive Oil
2 TBLS White Sugar
3 Cloves of Garlic – Minced
2 TBLS Finely Chopped Red Onions
1.5 TBLS Dry Yellow Mustard
1 tsp Mexican Oregano
1 tsp Basil
3/4 tsp salt
3/4 tsp black pepper
1 tsp Sage
1.5 pounds Pork Tenderloin
**Don’t forget to put this incredible California white wine in the refrigerator to keep it chilled for your dinner!
For simplicity sake, I use a marinating container that allows me to flip and shake what ever it is I am marinating. One half makes a great mixing bowl for the ingredients because I am all for less clean-up!
Step 1
Measure and pour the first 3 ingredients together – Wine, vinegar and olive oil.
Step 2
Cut up the red onion – I tried to get the pieces as small as possible. Then place in with the liquid mixture.
Mince the garlic cloves using a garlic press. Because the advantage of using a garlic press is it allows you to use fresh garlic which is usually less expensive. It also presses out the flavors of the garlic clove so that when mixed with the liquids, so the flavors spread out easier. With this in mind, I press the garlic immediately into the liquid mixture.
Step 3
Measure the remaining ingredients and mix in with the liquid, onions and garlic. Stir well to get all ingredients mixed together.
Step 4
Preparing the Tenderloin. I cut off as much of the silver fat as possible so that the flavors can surround the meat and be absorbed in. Place the tenderloin into the marinating dish where the marinade already is. Additionally, I flip the tenderloin to cover all sides of the meat. Put the cover on the marinating dish. If you are going to be marinating longer than 30 minutes, place in refrigerator. This picture is a good example of the meat coated with the marinade because I realize not everyone understands this step.
After 20 minutes shake and flip the meat inside the container. I recommend at least 45 minutes for the marinade, longer if you want.
Step 5
Cooking the tenderloin, we usually put it on the grill, but this is easily baked as well. We use a Weber gas grill with 3 burners. I set the burners at “MOM”. Medium, Off, Medium. That way you lower the risk of burning the outside of the tenderloin while the inside is still cooking. Depending on several factors, such as your tenderloin, temperature of the grill, weather outside, and thickness of the tenderloin itself, expect 40-60 minutes. However you can mitigate this if you are using a meat thermometer, a minimum temperature is 145 degrees Fahrenheit.
When your White Wine Marinated Pork Tenderloin is ready to eat, don’t forget to just let it rest for 3-5 minutes. You can thank me later!
For additional grilling tips, please check out “Your Grill as Your Year-Round Friend”. Don’t worry, you can always come back here to see what to serve with this amazing Tenderloin.
Side Dishes – What to serve with it?
Our preference when grilling is Super Tators – I have this recipe at Potatoes on the Grill. Perhaps because of your tastebuds, you want to check out the Bacon Wrapped Scallions here! It is Recipe #2 on the page. Either way, both of these would be a perfect pairing with the white wine marinated pork tenderloin.
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More On The White Wine
The Tanya is a delicious and decadent white 2019 Pinio Grigio Lodi wine. Additionally, that can be a perfect substitute for any recipe that calls for white wine. I have chosen the Tanya in several other of my recipes, including the Healthy Easy Chicken with Cheese and Spice. Join our Wine Club as a Customer or Representative today and have your wines arrive at your door! See the links above!