Mustard and Wine Pork Tenderloin
Since it’s been a bit hectic this week, I decided to pull one of the freezer meals out that I had made a few weeks ago. This is a great meal that I didn’t get a picture of because the family ate it so fast!! This recipe is from myrecipes.com. When I first made this as a freezer meal, I bought a bigger size of pork tenderloin at Costco to be able to make two meals.
Mustard and Wine Pork Tenderloin
Ingredients:
- 2 1/4 pounds pork tenderloin
- 1 1/4 cups dry white wine
- 1 cup chicken broth
- 2 tablespoons coarse-grained mustard
- 1 tablespoon chopped fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon pepper, divided
- 1 1/2 teaspoons kosher salt
- 1/2 cup all-purpose flour
- Vegetable cooking spray
Directions:
1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
2. Combine wine and next four 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 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.
4. 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 before serving.
Freezer Meal Direction: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.
When I made my freezer meals and they have liquids, I put them in two freezer Ziplocs “just in case” something happens to the bag as it thaws. I also write the instructions of how long to thaw it. Some people also like to write the directions on it which I may start doing it so I don’t have to keep grabbing the weblink I have saved for “how do I cook this again?”