This recipe for Pork Tenderloin with Mustard Marinade, by Peggy Smith (my mother in law), is from Our Family Cookbook,
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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.
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