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 4 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 150u0b0, turning pork occasionally. Let stand 10 minutes.
5. Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.

pork tenderloin, white wine, chicken broth, coarsegrained mustard, thyme, garlic, pepper, kosher salt, allpurpose, vegetable cooking spray

Taken from www.myrecipes.com/recipe/mustard-and-wine-pork-tenderloin (may not work)