Pork Tenderloin in Thyme White Wine Cream Sauce
Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.
up to one teaspoon
up to 1/2 teaspoon
or chicken stock
light cream (half&half)
with 1 tsp. corn starch added
fresh, chopped (optional)
Pat the pork tenderloin dry.
Combine mustard, thyme, salt, and pepper. Rub into pork.
Heat the oil in a roasting pan or skillet that can be used on direct heat and moved to the oven.
Brown the pork on all sides.
Add white wine to the pan and roast in preheated 350℉ (180℃) oven 45 to 50 minutes or until a meat thermometer registers 150 degrees℉ (65℃).
Remove the pork from the pan, cover with foil, and let rest for 10 minutes.
Add the cream to juices remaining in the pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce.
Bring the sauce to a boil and simmer gently until slightly thickened to your desired consistency.
Adjust seasoning if necessary.
In the meantime, slice the pork and return it to the sauce.
Heat gently before serving.
Sprinkle with parsley as a garnish if desired. The sauce is delicious served with steamed or roasted potatoes and carrots on the side.
How to cook pork tenderloin?
Searing then finishing the pork in the oven keeps the pork tenderloin juicy. Allow the pork to rest for at least 10 minutes. This allows the juices to be re-absorbed evenly throughout the pork.
What temperature to cook pork tenderloin?
After searing, finish the pork in a 350℉ (180℃) oven. For maximum juiciness use a thermometer to check the internal temperature of the pork.
The USDA revised recommendations state that the minimum internal temperature for pork is "145 °F (62.8 °C) and allow to rest for at least 3 minutes".
For more about the perfect internal temperature for pork check out our detailed Guide to cooking pork - perfect internal temperature.
Stop overcooking pork! :)