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Pork Tenderloin Baked In White Wine, Cream Sauce, And Thyme

Make Pork Tenderloin Baked In White Wine, Cream Sauce, And Thyme at home with Pork Tenderloin, Dijon Mustard, T Dried Thyme, T Salt, and Pepper. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 1 tbsp
• 1
• 1
• 1/2 tsp
• 2 tbsp
• 1 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Ingredient notes: Chicken stock may be used in stead of wine.

2. 2

   Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork.

3. 3

   Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides.

4. 4

   Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C.

5. 5

   Remove meat from pan and reserve.

6. 6

   Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce.

7. 7

   Bring sauce to a boil and simmer gently until slightly thickened.

8. 8

   Adjust seasoning if necessary.

9. 9

   Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.