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

This savory dish is perfect for a special dinner for two. Goes well with a fresh loaf of garlic bread!

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90 minutes Prep: 45 minutes Cook: 45 minutes

358 calories per serving view nutrition facts

Ingredients

2	pounds	pork tenderloin
1	tablespoon	dijon mustard
1	teaspoon	thyme leaves
1	teaspoon	salt
1/2	teaspoon	black pepper
2	tablespoons	vegetable oil
1	cup	white wine	or chicken stock
1	cup	heavy whipping cream
2	tablespoons	parsley leaves	fresh, chopped

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.