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12 hr marinated pork loin

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Pork is such a great cut of meat. So versatile and super tender if you cook it the right way. For me, the best way to make a pork loin or roast is to let it marinate over night letting all those great flavor permeate the meat, cook it low and slow . So many great and intense flavor combos going into this it’s nuts.

2 12 ounce pork tenderloins
1 1/2 cups dry white wine
2 sprigs tarragon leaves removed and stripped from stems( 2 extra springs for roasting
1 cup cherry tomatoes
1 tea thyme
1 tea rosemary
1 teaspoon fennel seed
2 teas smoked paprika
7 garlic cloves
1 lemon for zesting and baking
2 habanero peppers
1 cup chicken stock
1/2 cup olive oil
Salt and pepper

Place your loins in a large Dutch oven.
In a food processor add 1/2 cup olive oil, garlic, lemon zest, tomatoes,tarragon,thyme,rosemary,fennel, smoked paprika and some salt and pepper. Pulse till consistency of a chunky salsa. Smear all your mixture onto your pork. Add your white wine and chicken stock and tarragon springs to top. Take your zesting lemon and cut into 1/4 placing in on all 4 sides of your pork. Cover and refrigerate for up to 12 hrs.

After marination:

Preheat oven to 300
Remove pork from fridge and place into stove with the cover still on. Cook for 2 2 1/2 hours. Remove cover and turn your heat on your stove up to 375. Cook for an additional hr or may take a little bit longer. Once the top of pork gets that beautiful brown crust, remove and let rest for up to 20 mins.

Cooking time: approx 3 1/2 to 4 hrs

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About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

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