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