Grilled Pork Tenderloin with a Sangria Marinade

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I do a lot of grilling but not much of it is “special” so it usually doesn’t get posted here. This isn’t all that special but I wanted to highlight the marinade. I found it online, somewhere, but since I just wrote it down on a piece of paper I couldn’t tell you where.

It had a good flavor but the red wine was still the prominent flavor. You might be able to reduce the amount of wine while increasing the juices to maintain the same amount of liquid. The recipe said to simmer until the sugar had just dissolved but I found that it dissolved almost as soon as I mixed it in, before I even turned the heat on. And, it took awhile to come to a simmer (it’s a lot of liquid). So, I let it simmer for maybe 20 minutes and then let it sit while it cooled.

I put both 1 lb pork tenderloins into a 1 gallon zip lock bag and poured the liquid over. It was enough liquid that when I arranged it in the fridge to sit upright, the pork was completely submerged. It sat in the marinade for about 22 hours (8 pm to 6 pm).

I decided to grill it as I feel like I’ve been neglecting my grill lately and I thought it might be faster. I butterflied each tenderloin to speed the cooking process and used the gas side of my grill.

Sangria Marinade

1 bottle red wine (I used a Cabernet Sauvignon)
1 cup apple juice
1/2 cup orange juice
1/2 cup packed light brown sugar

Combine and simmer for about 20 minutes. Cool before pouring into container.

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