Thyme Leek Braised Pork Tenderloin

Cooking Light. October 2003. Made for camping and OAMC.

• Ready In: 40 mins
• Serves: 4

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.