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

⁽²⁾

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

90 minutes Prep: 45 minutes Cook: 45 minutes

358 calories per serving view nutrition facts

6 servings suggest servings

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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.

Reviews

Very Simple, Very Tasty...a bit rich, but scrumptious.
over 8 years ago

This recipe is simple to make and impressive for guests. Don't wait for company though and try it on your own - we were impressed.
over 8 years ago

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 358 61% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 153mg	51%
Sodium 513mg	21%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 33.0g	65%

Vitamin A	14%		Vitamin C	5%
Calcium	4%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Recipe Bite

About Parsley

by Laurie

History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....