Pork Tenderloin with Mustard and Thyme
From The New Elegant but Easy Cookbook, Marian Burros and Lois Levine, Simon & Schuster, New York, 1998. p 123.
Servings: 6 servings
- 2 pounds pork tenderloins
- 1/2 cup whole-grain mustard
- 4 large cloves garlic about 2 1/2 teaspoons, minced
- 1/8 teaspoon ground black pepper
- 2 tablespoons dried thyme
- 2 tablespoons balsamic vinegar
- 1/4 cup dry red wine
- 2 tablespoons olive oil
- Remove excess fat from tenderloins. Remove small tip at ends and reserve for another time. Slice remaining tenderloins 1 inch thick.
- In 2-quart baking dish, add all marinade ingredients and stir until uniformly mixed. Place pork slices in marinade and turn to completely coat. Cover and marinate in refrigerator overnight or a minimum of 1 hour.
- 30 minutes before cooking, remove from refrigerator and allow meat to sit at room temperature. Prepare grill or preheat broiler. Remove pork from marinade and broil or grill on both sides for a total of 5 - 7 minutes, until slightly pink inside, brushing with marinade. Meat can quickly turn from too pink to dry, so watch carefully. Leftover marinade can be boiled and brushed on cooked pork before serving.