I have the book "Tough Cookie." Enjoy! Here is your recipe.

Snowboarders' Pork Tenderloin

2 1/2 pounds pork tenderloin ( 2 tenderloins)
1/2 c. Dijon-style mustard
1 tablespoon pressed garlic ( 4 large or 6 small cloves)
1/4 cup best-quality dry red wine
1/4 cup extra-virgin olive oil
1 tablespoon dried thyme, crushed
1/2 bay leaf
1/4 teaspoon freshly gound black pepper
1/2 teaspoon granulated sugar

Trim fat and "silver skin" from tenderloins. Rinse, pat dry, and set aside.

Place all the other ingredients in a glass pan and whisk together well. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight.

Thirty minutes before you plan to roast the pork, remove the tenderoins from the refrigerator to come to room temperature.

Preheat oven to 400 degrees. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack.

Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes. Do not overcook the pork: the center should still be pink when served. Remove from the oven and slice.

Makes 10 servings
Source: Tough Cookie by Diane Mott Davidson