| This recipe is liked by 1 person(s). |
|
Mustard-And-Wine Pork Tenderloin
Nb persons: 6
Yield:
Preparation time: 15 min; Chill 24 hr
Total time:
Source: http://img.timeinc.net/recipes/i/recipes/sl/07/10/pork-tenderloin-sl-1665307-l.jpg
| 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 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.
Southern Living, OCTOBER 2007
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe