Nutritional Info

Nutrition Facts

Serving Size 1 (199g)

Calories 441
Calories from Fat 122 (28%)
Amount Per Serving %DIV
Total Fat 13.6g 21%
Saturated Fat 4.7g 24%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 144.4mg 48%
Sodium 2463.1mg 107%
Potassium 786.9mg 17%
Total Carbohydrate 19.7g 7%
Dietary Fiber 1g 4%
Sugars 1.5g
Protein 49.9g 100%

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Recipe Description
Oven broilers will vary depending on your model so you may not need to turn the tenderloin as it broils to produce even browning. Coating the pork with flour adds rich flavor and visual appeal.
Prep time
20 min
Cook time
30 min
Ready In
50 min


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


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.

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