Thyme Leek Braised Pork Tenderloin

• 2 cups chopped leeks
• 1 cup riesling wine or 1 cup other slightly sweet white wine
• 2 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 4 fresh thyme sprigs
• 2 tablespoons prepared horseradish
• 2 (1 lb) pork tenderloin, trimmed
• 8 slices French bread (1-ounce slices)

1. At home, combine first 11 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in cooler 2 to 12 hours.
2. At campsite, place pork and marinade in a foil oven bag.
3. Place on hot coals (or in a 450u0b0 oven if at home) for 25 minutes. Serve with bread.

leeks, riesling wine, butter, honey, mustard, olive oil, garlic, fresh ground black pepper, salt, thyme, horseradish, pork tenderloin, bread

Taken from www.food.com/recipe/thyme-leek-braised-pork-tenderloin-300201 (may not work)