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.
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.
- 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
- 1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
- 2. 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.
- 3. 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.
- 4. 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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