- 6 1-pound pork tenderloins
- 1 750-milliliter bottledry white wine
- 1/2 cup olive oil
- 1/4 cup white wine Worcestershire sauce
- 1/2 cups nipped fresh parsley
- 1/4 cups nipped fresh basil
- 6 cloves garlic, minced (1 tablespoon)
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- Champagne or honey mustard
1. Place pork in two 3-quart rectangular baking dishes. In a large bowl stir together the wine, oil, Worcestershire sauce, parsley, basil, garlic, salt, and pepper. Pour evenly over the pork. Cover and chill up to 24 hours.
2. Preheat oven to 450 degree F. Drain pork, discarding marinade. Arrange pork on a rack in a large roasting pan. Roast, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F . Cover and let stand for 10 minutes.
3. Remove to a cutting board and thinly slice each tenderloin. Arrange in a storage container. Cover and chill for 4 to 24 hours. To serve, arrange on serving platters. Serve with champagne or honey mustard. Makes 50 servings.