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
Beth Dreiling Hontzas
- 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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