Mustard-and-Wine Pork Tenderloin

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

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!

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.