Wine Marinated Pork Tenderloin
2 Pork Tenderloins (1 1/2 – 1 3/4 pounds total)
1 tablespoon Coconut Oil
4 cloves of Garlic
1 Green Onion
2 Cups White Wine
1/2 Cup of chopped Mixed Fresh Herbs
3 tablespoons Olive Oil
2 tablespoons Grain Mustard, prepared
2 tablespoons Red Wine Vinegar
-Place pork into large plastic sealable bag. Whisk all marinade ingredients in small bowl, reserving 1/2 cup, and pour into bag with pork and seal. Chill, turning occasionally, for at least 4 hours and up to 24 hours.
-Preheat oven to 400 degrees F. Heat oil in a large skillet over medium high heat. Remove pork from marinade, allowing any excess to drip off. Sear pork, turning, until browned on all sides, 8-10 minutes.
-Transfer to roasting pan and roast until a thermometer inserted into thickest part of pork registers 145 degrees F, 10-15 minutes. Transfer to a plate and let rest for 10 minutes.