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.
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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