• 1 pork tenderloin
• 1 cup of red or white wine
• ½ cup Worcestershire sauce
• ¼ cup Dijon mustard
• 1 Tbsp prepared horse radish
• 1 Tbsp minced garlic
• 1 gallon ziploc bag
• bread crumbs

Prepare the marinate in the moderately large bowl: add 1 cup of wine (red is my choice, but white will work also), ½ cup of Worchestershire sause, ¼ cup of Dijon mustard, Tbsp of prepared horse radish, and Tbsp of minced garlic. Mix the ingredients well.

With a sharp knife, slice the tenderloin approximately halfway through the loin, with slices ½ inches apart.

Place the marinate and the loin(s) into a one gallon ziploc bag. Marinate for 48 to 72 hours in a refrigerator, and shake the marinate around the loin a few times during that time.

Remove from the refrigerator 2 to 3 hours before grilling; Smother the loin with Dijon mustard and sprinkle with bread crumbs.

Preheat barbeque grill, 450º to 500º. Grill 18 minutes or so, continue to turn the loins as they are cooking.

This recipe came from a fabulous restaurant in Spain, and the chef said that the longer you marinate the pork, the better it will taste, so 48 hours minimum

Can also be used for turkey tenderloin, it doesn’t require as much time to marinate, several “hours” as opposed to several “days”. And I always use white wine for turkey (white meat).