- 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.