Pork Tenderloin With Mustard And Thyme

Recipe Ingredients

2 lbs	908g / 32oz	Pork tenderloins
1/2 cup	118ml	Whole-grain mustard
4 cups	584g / 20oz	Garlic cloves - crushed (large)
2 tablespoons	30ml	Dried thyme
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Balsamic vinegar
1/4 cup	59ml	Dry red wine
2 tablespoons	30ml	Olive oil

Recipe Instructions

Remove the fat from the tenderloins and wash and dry them. Cut off each tip and reserve. Cut the remaining tenderloins into 1-inch-thick slices.

Combine the mustard, garlic, thyme, pepper, vinegar, red wine, and oil in a bowl large enough to hold the tenderloins and tips and mix thoroughly, coating the pork slices and the tips well. Marinate overnight or at least 1 hour in the refrigerator, turning occasionally.

To serve, allow the meat to sit at room temperature for 30 minutes. Remove from the marinade. Prepare a stove-top grill or preheat the broiler. Broil or grill the pork tenderloin pieces on both sides for 5 to 7 minutes total, until just slightly pink inside, brushing with marinade. This can also be done over a charcoal grill. Watch carefully. It goes from pink to dry in a flash. If there is leftover marinade, boil it and brush the cooked pork with it before serving.

This recipe yields 6 servings.

Source:
Cookbook Digest, May/Jun, 1999

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