Recipe Party Recipes Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme
 

Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme Hot

A recipe for Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme. Follow the simple recipe instructions for Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme shared by other home cooking experts.


Ingredients

2 pound pork tenderloin

1 Tbs. Dijon mustard

1 Tsp. dried thyme

1 Tsp. salt

1/2 Tsp. pepper

2 Tbs. vegetable oil

1 cup dry white wine OR chicken stock

1 cup 35 real whipping cream

2 Tbs. parsley, fresh, chopped,

Directions

Directions: Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C.
Remove meat from pan and reserve. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary.
Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.

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Jocelyn

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Reviewed by MissLisa
December 24, 2009
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0 of 0 people found the following review helpful

My grandmother has a similar recipe. She does add fresh or baked apples as garnish. Sometimes raisins are added - depending on who's over for dinner.

 
 

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