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.
2 1/4 pounds pork tenderloin
1 1/4 cups dry white wine
1 cup chicken broth
2 tablespoons coarse-grained mustard
1 tablespoon chopped fresh thyme
1 teaspoon minced garlic
1 teaspoon pepper, divided
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
Vegetable cooking spray
How to Make It
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 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.
Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.
Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°, turning pork occasionally. Let stand 10 minutes.
Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.
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I only marinated for about 12 hours and the alcohol taste from the wine was still too strong. Maybe it would be better with a different wine and/or different mustard, but I won't be making it again to find out. There are much better pork tenderloin recipes out there.
This is a solid, basic recipe. It was good and I will make it again, but it didn't blow me away. I marinated for 24 hours as recommended. I froze the other so I will try again for sure. I don't broil a lot and had to turn my broiler down because it was browning too quickly. I will put it on medium next time and perhaps it will be more successful! This is good pork tenderloin, but not "wow". Subtle flavors.
For years, I have searched for the perfect pork tenderloin recipe. Each recipe has always left something to be desired...until this one! It is so delicious and easy, but very elegant!
I buy a two pack of tenderloin. I marinate them in a ziplock bag together for 24 hours. I cook one and freeze the other in the existing marinate for a later date. I use rosemary from my garden instead of the thyme. Make sure you don't leave out the "roll in flour" step. It adds a lot of flavor. I serve with mashed potatoes, green beans or brocoli and if my family is lucky, an apple crisp.
I did not have fresh Thyme so I used dried and just added more of it. I also only marinated it about 12 hours as I forgot to start it the night before. It was still delicious and the flour makes a nice flavorful coating on the outside. This would be nice to serve for company yet easy enough for everyday.
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