Mustard-and-Wine Pork Tenderloin

2¼lbs. pork tenderloin
1¼ cups dry white wine
1 cup chicken broth
2 tbsp. coarse-grained mustard
1 tbsp. chopped fresh thyme
1 tsp. minced garlic
1½ tsp. kosher salt
1/2 cup flour

Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork.
Seal and chill 24 hours, turning occasionally.

Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle
evenly with salt. Dredge in flour. Place pork on a lightly greased rack in
a broiler pan; coat pork evenly with cooking spray.

Broil 5" 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.

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.

Makes 6 to 8 servings