Mustard and Wine Pork Tenderloin

Mustard and Wine Pork Tenderloin Recipe

Preparation time: 24 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Mustard and Wine Pork Tenderloin is a delicious and flavorful dish that is perfect for a special dinner or gathering. The combination of tangy mustard, white wine, and fresh herbs creates a mouthwatering marinade for the pork tenderloin. This recipe is sure to impress your guests and leave them wanting more.

History

The origins of Mustard and Wine Pork Tenderloin are not clear, but it is likely that the combination of mustard and wine has been used in cooking for centuries. Mustard has long been used as a flavoring agent in European cuisine, while wine has been a popular ingredient in French cooking. When combined with pork tenderloin, these ingredients create a delicious and sophisticated dish that is perfect for any occasion.

Ingredients

2.25 lb (1.02 kg) pork tenderloin
1.25 cups dry white wine
1 cup chicken broth
2 tbsp coarse grained mustard
1 tbsp chopped fresh thyme
1 tsp minced garlic
1 tsp pepper, divided
1.5 tsp kosher salt
0.5 cup all-purpose flour
vegetable cooking spray

How to prepare

Remove the silver skin from the tenderloin, leaving a thin layer of fat covering the tenderloin.
Combine the wine and the next 4 ingredients in a zip-top plastic freezer bag; add the pork and 0.5 tsp of pepper.
Seal the freezer bag and chill for 24 hours, turning occasionally. (This can be prepared ahead and frozen in the marinade for up to a month. Thaw in the refrigerator for 2 days or until completely thawed before proceeding as directed.)
Remove the pork tenderloin from the marinade, discarding the marinade.
Pat the pork dry and sprinkle it evenly with salt and the remaining pepper.
Dredge the pork in flour.
Place the pork on a lightly greased rack in a broiler pan; coat the pork evenly with cooking spray.
Broil the pork 5.5 inches from the heat for 27 to 30 minutes or until it is browned and a meat thermometer inserted in the thickest portion registers 150°F, turning the pork occasionally.
Let the pork stand for 10 minutes.

Variations

Substitute Dijon mustard for the coarse grained mustard for a different flavor profile.
Add a tablespoon of honey to the marinade for a touch of sweetness.
Use rosemary or sage instead of thyme for a different herb flavor.

Cooking Tips & Tricks

Be sure to remove the silver skin from the pork tenderloin before marinating it. This will help the marinade penetrate the meat more effectively.

- Marinate the pork for at least 24 hours to allow the flavors to fully develop.

- Dredging the pork in flour before broiling it will help create a crispy crust on the outside.

- Let the pork rest for 10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful dish.

Serving Suggestions

Mustard and Wine Pork Tenderloin pairs well with roasted vegetables, mashed potatoes, or a simple green salad. Serve with a glass of white wine for a complete and elegant meal.

Cooking Techniques

Broiling the pork tenderloin helps create a crispy crust on the outside while keeping the inside tender and juicy. Be sure to turn the pork occasionally to ensure even cooking.

Ingredient Substitutions

If you don't have white wine on hand, you can use chicken broth or apple cider vinegar as a substitute. You can also use pork loin or chicken breasts instead of pork tenderloin.

Make Ahead Tips

You can prepare the marinade and marinate the pork tenderloin up to a day in advance. This allows the flavors to develop and makes for an easy and quick meal prep.

Presentation Ideas

Slice the pork tenderloin into medallions and arrange them on a platter with fresh herbs for a beautiful presentation. Drizzle any remaining pan juices over the pork for added flavor.

Pairing Recommendations

Mustard and Wine Pork Tenderloin pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, or a simple green salad. Serve with a glass of white wine or a light beer for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Mustard and Wine Pork Tenderloin contains approximately 350 calories.

Carbohydrates

Each serving of Mustard and Wine Pork Tenderloin contains approximately 15 grams of carbohydrates.

Fats

Each serving of Mustard and Wine Pork Tenderloin contains approximately 8 grams of fat.

Proteins

Each serving of Mustard and Wine Pork Tenderloin contains approximately 45 grams of protein.

Vitamins and minerals

Mustard and Wine Pork Tenderloin is a good source of vitamin B6, niacin, and selenium.

Alergens

This recipe contains wheat (from the all-purpose flour) and may contain sulfites (from the wine).

Summary

Mustard and Wine Pork Tenderloin is a nutritious and protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Mustard and Wine Pork Tenderloin is a delicious and elegant dish that is perfect for a special dinner or gathering. With a flavorful marinade and crispy crust, this dish is sure to impress your guests and leave them wanting more. Serve with your favorite side dishes and enjoy a delicious and satisfying meal.

How did I get this recipe?

I can still picture the first time I came across this recipe for Mustard and Wine Pork Tenderloin. It was many years ago when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, always experimenting with new flavors and techniques in the kitchen.

One day, as I sat in her cozy kitchen watching her prepare dinner, she pulled out a worn and tattered recipe card from her recipe box. It was for a pork tenderloin dish that she had learned from a friend many years ago. The combination of mustard and wine intrigued me, and I begged her to teach me how to make it.

With a twinkle in her eye, my grandmother handed me the recipe card and began to walk me through the steps. She explained that the key to this dish was in the marinade, which consisted of Dijon mustard, red wine, garlic, and a blend of herbs and spices. As I mixed the marinade together, the pungent aroma of the mustard and wine filled the kitchen, making my mouth water in anticipation.

After marinating the pork tenderloin for several hours, my grandmother showed me how to sear it in a hot skillet until it was golden brown on all sides. The sizzle of the meat as it cooked was music to my ears, and I couldn't wait to taste the finished dish.

Once the pork was seared, my grandmother poured the marinade over the meat and placed it in the oven to roast. As it cooked, the fragrance of the mustard and wine mingled with the savory scent of the pork, creating a tantalizing aroma that filled the entire house.

When the pork was finally done, my grandmother sliced it into thick, juicy pieces and served it with a side of roasted vegetables and creamy mashed potatoes. The first bite was a revelation. The tangy mustard and rich wine flavors melded together perfectly, creating a dish that was both comforting and elegant.

From that day on, Mustard and Wine Pork Tenderloin became a staple in our family's repertoire of recipes. Whenever we had guests over for dinner, I would proudly prepare this dish, sharing the recipe with anyone who asked. It never failed to impress, and I quickly became known as the family cook, thanks to my grandmother's guidance and this delicious recipe.

Over the years, I have made a few tweaks to the original recipe, adding a touch of honey for sweetness and swapping out the herbs and spices for ones that I prefer. But the core flavors of mustard and wine have remained the same, a testament to the timeless appeal of this classic dish.

As I prepare Mustard and Wine Pork Tenderloin for my own family now, I can't help but smile as I remember that day in my grandmother's kitchen. Her patient guidance and love for cooking have inspired me to continue exploring new recipes and flavors, passing on her legacy to future generations.

And so, as I sit down to enjoy a plate of Mustard and Wine Pork Tenderloin with my loved ones, I raise a glass to my grandmother and the countless hours we spent together in the kitchen, creating memories that will last a lifetime. Cheers to good food, good company, and the joy of cooking!