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Ingredients
- 2 cups mayonnaise
- 2 tablespoons minced fresh chives
- 1-1/2 tablespoons white wine vinegar
- 1-1/4 teaspoons ground ginger
- 1/4 teaspoon salt
- Pinch of paprika
- 3 (3/4 lb.) pork tenderloins
- 1/2 cup olive oil
- 3 tablespoons grated onion
- 3 tablespoons white wine vinegar
- 3/4 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
Preparation
Step 1
Combine first 6 ingredients, cover and chill at least 8 hours. Trim fat from tenderloins. Place tenderloins in large zip top plastic bag. Combine oil and next 6 ingredients pour over tenderloins. Seal bag, marinate in refrigerator 8 hours, turn bag occasionally.
Remove tenderloins from marinade, reserving marinade. Place tenderloins on rack in a shallow roasting pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes or until meat thermometer registers 160 degrees, basting occasionally with marinade. Let stand 10 minutes.
Cut tenderloin into 1/4" slices and serve with mayonnaise mixture.