Marinated Tenderloin Fondue Recipe
Marinated Tenderloin Fondue Recipe photo by Taste of Home
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Marinated Tenderloin Fondue Recipe

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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.
TOTAL TIME: Prep: 30 min. + marinating
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + marinating
MAKES: 8 servings


  • 1 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1/2 cup pineapple juice
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 pound each pork and beef tenderloin, cut into 1-inch cubes
  • 2 to 3 cups vegetable oil


  1. 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. Yield: 8 servings.
Originally published as Marinated Tenderloin Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p178

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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wiscook User ID: 1143528 70059
Reviewed Jan. 2, 2010

"excellent, had for new year's day fondue party"

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