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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  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


  • 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


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?”

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