Ingredients:

( serves 6-8 )

* 1 kg pork tenderloin

* 1 cup dry white wine

* 1 cup chicken broth

* 2 tablespoons coarse-grained mustard

* 1 tablespoon chopped fresh thyme

* 1 teaspoon minced garlic

* 1 teaspoon pepper, divided

* 1 1/2 teaspoons salt

* 1/2 cup all-purpose flour

* Vegetable cooking spray

Method:

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

2. Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.

3. Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.

4. Broil 5 1/2 inches 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.