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Ingredients
Serves Tool
Serves To:USMetric| 2 1/4 | Pound(lb) | pork tenderloin | |
| 1 1/4 | Cup(c) | dry white wine | |
| 1 | Cup(c) | chicken broth | |
| 2 | Tablespoon(T) | coarse-grained mustard | |
| 1 | Tablespoon(T) | chopped fresh thyme | |
| 1 | Teaspoon(t) | minced garlic | |
| 1 | Teaspoon(t) | pepper, divided | |
| 1 1/2 | Teaspoon(t) | kosher salt | |
| 1/2 | Cup(c) | all-purpose flour | |
| vegetable cooking spray |
Preparation
Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
Combine wine and next 4 ingredients in a zip-top plastic freezer bag add pork and 1/2 tsp. pepper. Seal freezer bag and chill 24 hours, turning occasionally.
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.
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.
Additional notes
Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.