I got this recipe from an old Southern Living magazine eons ago. It’s a crowd pleaser – and that SAUCE – to die for! This recipe is my “go-to” tailgating recipe – always always is a hit!
Sauce
2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika
Combine all ingredients; cover and chill at least 8 hours.
Tenderloins
3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano
Cocktail rolls ( I usually use Sister Shuberts frozen)
Trim fat off tenderloins. Place in large baggie or container. Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 1 day).
Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with cocktail rolls and sauce.
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Photos:
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
