2.5- 3 LBS pork tenderloins pack
2 TBS whole grain Mustard (Grey Poupon)
1 TBS Dijon Mustard (Grey Poupon)
3 Garlic cloves, crushed
2 TBS dry white wine (Pinot Grigio)
1.5 Tsp dried Thyme
1 tsp salt
1/2 tsp pepper (to taste)
Preheat oven to 375
Place pork in crinkled aluminum foil "bowl" in pyrex baking dish
splash with wine
mix other ingredients
spread over all sides of tenderloin
Bake at 375 for 45-55 minutes or until internal temp = 155 degrees
remove from oven let sit for 10 minutes and carve.
Use pan (foil) drippings to make a gravy
Serve with Ten Minute Mushrooms, Mustard Potato Salad* and Knox Asparagus*
* Recipies to follow
2 comments:
adapted from http://southernfood.about.com/od/porktenderloin/r/r80626c.htm
the wine keeps it from drying out.
replace thyme w 2 tsp Penzeys Bouquet Garni
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