2018 Cookery Project — Pork Tenderloin with Mustard and Thyme

Pork Tenderloin with Mustard and Thyme

Pork Tenderloin with Mustard and Thyme

Oh, did this one work!

The recipe came from The New Elegant But Easy Cookbook, the revised version of a bestselling cookbook from the 60s. I was a little worried during the preparation of the marinade, which combined whole-grain mustard, garlic, lots of dried thyme—two full tablespoons–balsamic vinegar, and a dry red wine. The thick mixture was, well, “pungent” might be a good description. But the marinade gave the broiled pork medallions a truly sensational flavor.

For a side dish, I made glazed carrots, with paprika and a bit of brown sugar.

Top marks. A great lunch.


Rating

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.

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