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Grilled Tenderloin of Pork

Featured by Paraiso Vineyards in the Gold Wine Club.
Grilled Tenderloin of Pork


An amazing take on a classic grilled pork tenderloin. Pair with a Pinot Noir directly from our monthly wine box!

Yield: 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 3 pounds pork tenderloin
• 8 cloves garlic, sliced
• 8 sprigs of thyme
• 3/4 cup olive oil
• 11/2 cups red wine
• 1/4 cup red wine vinegar
• 1-teaspoon pepper
• 1 tablespoon Dijon mustard
• 1 cup reduced brown pork stock or chicken stock
• 4 tablespoons butter
• Salt and pepper to taste


For Marinade
In small saucepan, heat 6 cloves garlic, 6 sprigs thyme and 1/2 cup olive oil until it sizzles. Add 1 cup white wine, 1/4 cup vinegar and bring to a boil. Cook for 2 minutes, chill thoroughly, then marinade the pork in this mixture overnight.

To Cook Pork
Drain thoroughly and pat dry. Season with salt and pepper. Brown in a skillet with remaining olive oil and a bit of the butter. Finish pork in a 350º oven for 15 - 20 minutes or until firm to the touch.

To Finish Sauce
To finish sauce: using skillet that pork was browned in, add 1 tablespoon butter, garlic and thyme and sauté briefly until fragrant. Add remaining half cup of wine and boil to a syrup. Whisk in mustard and slowly whisk in reduced brown stock. Bring back to a boil and cook at medium heat for 2-3 minutes. Season with salt and pepper and remaining butter. Strain and keep warm. Serve pork with sauce and garlic mashed potatoes.

Recipe provided by Paraiso Winery

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