Mustard and Wine Pork Tenderloin
Oven broilers will vary depending on your model, so you may not need to turn the tenderloin as it broils to produce even browning. Coating the pork with flour adds rich flavor and visual appeal. From "Catsrecipes Y-Group"
- Source: Southern Living 2007 Holiday Dinners.
- Prep: 15 minutes | Chill: 24 hours | Broil: 30 minutes | Stand: 10 minutes
- Makes 6 – 8 servings
- 2¼ lb pork tenderloin
- 1¼ cups dry white wine
- 1 cup chicken broth
- 2 tbsp coarse grained mustard
- 1 tbsp chopped fresh thyme
- 1 tsp minced garlic
- 1 tsp pepper, divided
- 1½ tsp kosher salt
- ½ cup all-purpose flour
- vegetable cooking spray
- Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
- Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and ½ tsp pepper.
- Seal freezer bag and chill 24 hours, turning occasionally (this can be prepared to this point and frozen in marinade up to a month before using. Thaw in refrigerator 2 days or completely thawed and proceed as directed)
- Remove pork tenderloin from marinade, discarding marinade.
- Pat dry and sprinkle evenly with salt and remaining pepper.
- Dredge in flour.
- Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.
- Broil 5½ inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°F, turning pork occasionally.
- Let stand 10 minutes.
- "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group