Thyme Leek Braised Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light. October 2003. Made for camping and OAMC. Ingredients:
2 cups chopped leeks |
1 cup riesling wine or 1 cup other slightly sweet white wine |
2 tablespoons butter |
2 tablespoons honey |
2 tablespoons dijon mustard |
1 tablespoon olive oil |
3 garlic cloves, minced |
3/4 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
4 fresh thyme sprigs |
2 tablespoons prepared horseradish |
2 (1 lb) pork tenderloin, trimmed |
8 slices french bread (1-ounce slices) |
Directions:
1. At home, combine first 11 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in cooler 2 to 12 hours.
2. At campsite, place pork and marinade in a foil oven bag.
3. Place on hot coals (or in a 450° oven if at home) for 25 minutes. Serve with bread.
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