"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pork Tenderloin with Mustard Marinade, by Peggy Smith (my mother in law), is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Peggy Smith (my mother in law) Added: Wednesday, November 1, 2006
2 lbs. pork tenderloin 1/2 c. whole grain mustard 4 cloves garlic 2 T. thyme pepper 2 T. balsamic vinegar 1/4 c. red wine 2 T. olive oil
Wash and dry the pork. In a bowl, combine mustard, garlic, thyme, pepper, vinegar, wine and oil. Coat the meat in the marinade and refrigerate 1 hr. (I did it over night and it was great) Bring to room temp for 30 min. Slice the meat and grill both sides 5-7 min. Basting often.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.