pork tenderloins, snowboarders
- 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
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