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Categories:
mayonnaise fresh chives white wine vinegar ground ginger salt paprika pork tenderloins olive oil onion white wine vinegar garlic powder salt chili powder oregano cocktail rolls
Viewed: 66 - Published at: 7 years agoIngredients
- 2 cups mayonnaise
- 2 Tbsp. Minced fresh chives
- 1 1/2 Tbsp. White wine vinegar
- 1 1/4 tsp. Ground ginger
- 1/4 teaspoon salt
- Pinch of paprika
- 3 (3/4 lb.) pork tenderloins
- 1/2 cup olive oil
- 3 Tbsp. Grated onion
- 3 Tbsp. White wine vinegar
- 3/4 tsp. Garlic powder
- 1/2 tsp. salt
- 1/2 tsp. Chili powder
- 1/2 tsp. Dried oregano
- Kale leaves (Optional)
- cocktail rolls (I used Snowflake Rolls from Food Lion as a substitute)
Method
- Combine first 6 ingredients; cover and chill at least 8 hours.(Mayonnaise mixture)
- Trim fat from tenderloins.
- Place tenderloins in a large heavy-duty, zip-top plastic bag.
- Combine oil and next 6 ingredients; pour over tenderloins.
- Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
- Remove tenderloins from marinade, reserving marinade.
- Place tenderloins on a rack in a shallow roasting pan.
- Insert meat thermometer into thickest portion of 1 tenderloin.
- Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let stand 10 minutes.
- Cut tenderloins into 1/4 inch slices and arrange on a serving platter lined with kale leaves, if desired. Serve with mayonnaise mixture and cocktail rolls.
