pork tenderloins, snowboarders

pork tenderloins, snowboarders
pork tenderloins, snowboarders

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2 2 1/2

    1/2 lbs pork tenderloin

  • 1/2 1/2

    1/2 cup Dijon mustard

  • 1 1

    1 tbsp pressed garlic (4-6 cloves)

  • 1/4 1/4

    1/4 cup dry red wine

  • 1/4 1/4

    1/4 cup olive oil

  • 1 1

    1 tbsp dried thyme, crushed

  • 1/2 1/2

    1/2 bay leaf

  • 1/4 1/4

    1/4 tsp pepper

  • 1/2 1/2

    1/2 tsp sugar

Directions

trim fat and "silver skin" from tenderloins. rinse, pat dry, and set aside. place all other ingredients in a glass pan and whisk together well. place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours, or overnight. thirty minutes before you plan to roast the pork, remove from the refrigerator to come to room temperature. preheat the oven to 400. use a roasting pan with a rack, line the bottom of the pan with foil and place the tenderloins on the rack. roast the tenderloins until an instant read thermometer inserted in the center registers 140 - about 20-25 minutes. do not overcook the pork; the center should still be a little pink when served. remove from the oven and slice

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