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Mustard and Wine Pork Tenderloin

A pork tenderloin marinated in wine, mustard, and herbs, then broiled until browned.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Mustard and Wine Pork Tenderloin

Ovenbroiler, 5½ inches from heat
Time27 to 30 minutes

Ingredients

Directions

Marinate

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

  2. Combine wine and the next four ingredients in a zip‑top plastic freezer bag; add pork and ½ tsp pepper.

  3. Seal freezer bag and chill 24 hours, turning occasionally.

  4. This can be prepared to this point and frozen in marinade up to a month before using.

  5. Thaw in refrigerator 2 days or completely thawed and proceed as directed.

Coat and broil

  1. Remove pork tenderloin from marinade, discarding marinade.

  2. Pat dry and sprinkle evenly with salt and remaining pepper.

  3. Dredge in flour.

  4. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

  5. Broil 5½ inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in the thickest portion registers 150°F, turning pork occasionally.

  6. Let stand 10 minutes.

Nutrition, whole recipe (rough)

1024Calories
72 gProtein
33 gFat
100 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Chicken100g cooked165
Vegetable1 tbsp (14g)120
Wine2 tbsp cooking wine (30ml)25
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mustard + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together913 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork tenderloin
Main protein; stays tender and juicy when it is not overcooked.
Dry white wine
Adds acidity and aroma to the marinade, helping flavor the meat.
Chicken broth
Adds moisture and savory depth to the marinade.
Coarse grained mustard
Adds sharp, tangy flavor to the marinade and the browned surface.
All-purpose flour
Forms a light coating that helps the surface brown during broiling.
Fresh thyme
Adds herbal aroma that complements the pork and mustard.

The step that matters

Pull the pork at 150°F. Internal temperature keeps rising after the pork leaves the heat, so the thermometer reading at the thickest part guides when to stop. Overcooked tenderloin becomes dry and tough.

Swap the mustard

How well each one fits the dish's main ingredients (pork, white wine, chicken, thyme, garlic, pepper, flour):

  1. Potatofits better
  2. Shallotfits better
  3. Onionfits better
  4. Mustardthe original

Fit is the average pairing score against pork, white wine, chicken, thyme, garlic, pepper, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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