Mustard-and-Wine Pork Tenderloin

  • MotorcycleCook Posted: 07/07/09
    Worthy of a Special Occasion

    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.

  • Stacy27 Posted: 01/06/10
    Worthy of a Special Occasion

    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.

  • AngelaM Posted: 10/05/09
    Worthy of a Special Occasion

    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.

  • robina321 Posted: 01/14/11
    Worthy of a Special Occasion

    This was very tasy! Even my picky 5 & 6 year olds loved it. Will definitely make this again.

  • BeckiK Posted: 01/31/10
    Worthy of a Special Occasion

    I was really excited about this recipe, but wasn't thrilled with it. I don't know if it was the wine or mustard I used... will keep searching for a great pork tenderloin recipe!

  • 78jessica Posted: 05/31/12
    Worthy of a Special Occasion

    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.

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