Snowboarders’ Pork Tenderloin
2½ pounds pork tenderloin (2 tenderloins)
½ cup Dijon-style mustard
1 tablespoon pressed garlic (4 large or 6 small cloves)
¼ cup best-quality dry red wine
¼ cup extra-virgin olive oil
1 tablespoon dried thyme, crushed
½ bay leaf
¼ teaspoon freshly ground black pepper
½ teaspoon granulated sugar
Trim fat and “silver skin” from tenderloins. Rinse, pat dry, and set aside. Place all the other ingredients in a glass pan and whisk together well. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours, or overnight.
Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature.
Preheat the oven to 400°F. Use
