MARINATED TENDERLOIN FONDUE
When I was a kid in the 1970's, Mom made fondue a lot. She served this meaty version every New Year's Day. Now I carry on that fun tradition with my own family.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other. Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness.
Nutrition Facts :
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