Mustard and Wine Pork Tenderloin

By ezunich

Ingredients

• 2 1/4 lb. pork tenderloin
• 1 1/4 cups dry white wine
• 1 cup chicken broth
• 2 tbsp coarse-grained mustard
• 1 tbsp chopped fresh thyme
• 1 tsp minced garlic
• 1 tsp pepper, divided
• 1 1/2 tsp kosher salt
• 1/2 cup all-purpose flour
• Vegetable cooking spray

Details

Servings 6

Preparation

Step 1

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.