This party pork tenderloin gets huge flavor from pickapeppa, soy and Worcestershire sauces. along with a brief sear on the grill and a short stint in the oven. #bestporktenderever
Party pork tenderloin is a recipe adapted from one sent to me by a dear cousin from Roswell, GA, Paula Hovater. Anyone who knows Paula would agree that she is a superlative hostess and a seasoned Southern cook. Some of my fondest memories from childhood involve Paula, the cousins, family reunions, and great food!
Paula’s version of this pork tenderloin was served at my grandnanny’s 90th birthday celebration, which is why I named the tweaked recipe “Party Pork Tenderloin.” It gets huge flavor from some of my favorite condiments and seasonings, and a brief sear on the grill gives it wonderful grill lines and smoky flavor.
I LOVE the condiments in the marinade for this pork. Worcestershire and Pickapeppa can take any meat from boring to fantastic and full-flavored. The honey gives a great balance to the salty. If you don’t keep wine at home, buy a small bottle of chardonnay for this recipe. The Fresh Market has small bottles on a wall near the checkout. The wine really adds to the flavor.
The marinade is SO good, it makes wonderful au jus to serve alongside the pork. It cooks completely along with the pork so is safe to consume. (Marinades must always be cooked or brought to a boil before serving).
Make ahead: Prep the pork and place in marinade the night before or morning of cooking.
Do give this party pork tenderloin a try! I love serving it with gourmet Gruyere cheese grits, Baby Blue Salad, this yummy walnut cranberry sauce, and hot yeast rolls. This is truly a feast; you won’t have room for dessert!
If you try this, please leave comments with your thoughts or opinions. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!