Pork Tenderloin With Mustard And Thyme

By cdrier

Ingredients

• 2 pounds pork tenderloins
• 1/2 cup *Drier's* mustard
• 4 large garlic cloves crushed
• 2 tablespoons dried thyme
• Freshly-ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

Remove the fat from the tenderloins and wash and dry them. Cut off each tip and reserve. Cut the remaining tenderloins into 1-inch-thick slices.

Combine the mustard, garlic, thyme, pepper, vinegar, red wine, and oil in a bowl large enough to hold the tenderloins and tips and mix thoroughly, coating the pork slices and the tips well. Marinate overnight or at least 1 hour in the refrigerator, turning occasionally.

To serve, allow the meat to sit at room temperature for 30 minutes. Remove from the marinade. Prepare a stove-top grill or preheat the broiler. Broil or grill the pork tenderloin pieces on both sides for 5 to 7 minutes total, until just slightly pink inside, brushing with marinade. This can also be done over a charcoal grill. Watch carefully. It goes from pink to dry in a flash. If there is leftover marinade, boil it and brush the cooked pork with it before serving