Once upon a time, I bought a (used) cookbook of Paul Newman recipes. A couple of them have become staples of our home. One is the non-nonsense hamburger. Another is this pork tenderloin recipe, which features Newman’s Own salad dressing.
NOTE: marinate for at least an hour but we marinate overnight.
- 1 1-1/2 to 1-3/4 lb. whole pork tenderloin
- ¾ c dark molasses
- ¾ c Newman's Own Olive Oil and Vinegar Salad Dressing
- 1 cracked black peppercorns
- 2 T Newman's Own Olive Oil and Vinegar Salad Dressing
- 1 T finely chopped shallot
- ¾ c port wine
- ½ c dried cranberries (our preference) or dark raisins
- 1-1/2 c chicken broth
- ⅛ t ground red pepper
- 1 T cornstarch, dissolved in 2 T chicken broth
- Trim the pork tenderloin of any excess fat and silver skin.
- Mix the dark molasses and dressing in a self-sealing plastic bag.
- Add the pork and seal the bag, squeezing out as much air as possible.
- Marinate in the refrigerator at least one hour, turning occasionally. I usually marinate overnight.
- When ready to prepare the meal, remove pork from refrigerator to come to room temperature.
- In a small bowl, mix the berries and port and set aside for rehydration. (Remember that the garbage in/garbage out rule works with spirits, too.)
- Add the 2T of Newman's Own Olive Oil and Vinegar Dressing to a 2-quart saucepan and bring to medium heat.
- Add shallot, cook 2-3 minutes.
- Drain the berries from the port; add the port to the saucepan.
- Increase heat to bring mixture to a boil; cook until reduced by half. (You may find that you really like the sauce; consider doubling the recipe.)
- Add chicken broth, berries, and ground red pepper.
- Bring to a boil, then reduce to simmer; cook until reduced by half again, approximately 15-20 minutes.
- Now that the sauce is reducing, preheat the grill. Remove the pork from the marinade and roll it in cracked peppercorns. Reserve the marinade for basting.
- Place pork on hot grill and sear on high heat.
- Reduce heat to medium; turn and baste with marinade every 5 minutes, for approximately 12-15 minutes (internal temp 145F).
- Remove from grill and let it rest for 3-5 minutes.
- While meat rests, thicken sauce by adding cornstarch mixture; bring to boil.
- Slice thinly and serve pork with sauce.
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