Mustard-and-Wine Pork Tenderloin

Name: Mustard-and-Wine Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 296 milliliters dry white wine; 118 milliliters all-purpose flour; 1 Tbsp chopped fresh thyme; 1 teaspoon minced garlic; 2 teaspoons kosher salt; 2 Tbsps coarse-grained mustard; 1 teaspoon pepper, divided; 1 kilograms pork tenderloin

You can never have too many main course recipes, so give Mustard-and-Wine Pork Tenderloin a try. This dairy free recipe serves 8. One serving contains 218 calories, 28g of protein, and 5g of fat. Head to the store and pick up chicken broth, thyme, pork tenderloin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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 and chill 24 hours, turning occasionally.

Ingredients you will need

Pepper

Pork

Wine

Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour.

Ingredients you will need

Pork Tenderloin

Marinade

Pepper

All Purpose Flour

Salt

Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

Ingredients you will need

Cooking Spray

Pork

Equipment you will use

Broiler Pan

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.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Let stand 10 minutes.

Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.

Ingredients you will need

Pork Tenderloin

Marinade

Equipment

Broiler Pan

Kitchen Thermometer

Ingredients

Servings:

237milliliters

chicken broth 296milliliters

dry white wine 118milliliters

all-purpose flour 1Tbsp

chopped fresh thyme 1teaspoon

minced garlic 2teaspoons

kosher salt 2Tbsps

coarse-grained mustard 1teaspoon

pepper, divided 1kilograms

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Agua de Piedra Gran Seleccion Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.