Mustard-and-Wine Pork Tenderloin

Mustard-and-Wine Pork Tenderloin
Photo by Beth Dreiling Hontzas

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon minced garlic
  • 1 ¼ cups dry white wine
  • 1 cup chicken broth
  • ½ cup all-purpose flour
  • 2 tablespoons coarse-grained mustard
  • 1 teaspoon pepper, divided
  • + 3 more ingredients
    • 1 ½ teaspoons kosher salt
    • 1 tablespoon chopped fresh thyme
    • 2 ¼ pounds pork tenderloin

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 mar...

View full recipe at My Recipes

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