This receipe was submitted to us by Marc of Minneapolis. Give it a try and let us know what you think. Thanks, Marc!
1 6 to 8 lb Center Cut Pork Loin,
Boned Rolled & Tied
(These are generally 2 pieces tied
or netted together)
2 ½ to ¾ lb Pork Tenderloins
1 jar Lambert Bridge Orange Zinfandel
Lambert Bridge Dry Creek Valley Zinfandel
Untie pork loin and slather both pieces with Orange Zinfandel Mustard. Place in a pan and cover with plastic film. Refrigerate overnight.
Place pork tenderloin in a zip lock bag. Add enough Zinfandel to cover and refrigerate overnight.
Place one piece of pork loin on counter. Lay the two pork tenderloins on top of it (alternating direction). Top with the other piece of pork loin and retie.
Roast or grill at 350°F for approximately 20 to 30 minutes per pound (or until internal temperature reaches 155°F). Let stand for 10 minutes before carving.
Serve with additional Lambert Bridge Orange Zinfandel Mustard.
Pairs well with Lambert Bridge Zinfandel