5.5-6 pounds fresh pork tenderloin
2/3 table spoon salt
1/3 tea spoon ground black pepper
1 table spoon fresh parsley chopped
16-18 cloves fresh garlic (1/2sliced and 1/2chopped)
2 bay leaves
4-6 whole all-spices
1.5 cup semisweet red wine
1/3 cup cream ranch dressing (Marie’s recommended)
1 cup sweet & sour duck sauce
10 oz caned mandarins
6 potatoes peeled and chopped
3 carrots peeled and chopped
1 medium size sweet onion
Preparation time: 20-25 min
Cooking time: 3 hours at 350°F in preheated oven
Wash meat. Place meat in large baking dish. Rub salt and black pepper all over the meat. Make 12-14 cuts, one to two inches deep and 2-3inches long on the meat and fill them with sliced garlic and mandarins segments. Pour red wine on top of the meat. Add the rest of spices, chopped garlic, onion, potatoes, carrots and olive oil. Turn meat few times in wine-oil mixture. Rub mixture of the ranch dressing and a duck sauce all over the meat and veggies. Pour juice of mandarins on top of meat and veggies. Sprinkle with parsley.
Cover with foil and place in refrigerator overnight or you can cook right away.
Bake in preheat oven for 3 hours covered at 350°F. Serve hot or cold.