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Marinated Tenderloin Fondue

 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.
8 ServingsPrep: 30 min. + marinating


  • 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


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.