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Pork Tenderloin in Thyme White Wine Cream Sauce

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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.













Trans-fat Free, Low Carb, Sugar-Free


2 pounds pork tenderloin
1 tablespoon dijon mustard
1 teaspoon thyme
½ teaspoon salt
up to one teaspoon
¼ teaspoon black pepper
up to 1/2 teaspoon
2 tablespoons vegetable oil
1 cup white wine
or chicken stock
1 cup light cream (half&half)
with 1 tsp. corn starch added
2 tablespoons parsley leaves
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.

Close-up of juicy pork tenderloin with spoonful of mustard white wine sauce

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! :)


* not incl. in nutrient facts

Add review




Rockford, United States
 almost 4 years ago

Definitely pull out when thermometer registers 145. Tent lightly with foil. The temperature will rise at least 5 degrees on its own. This period is also necessary to reabsorb juices Great recipe.
Woodstock il

, Canada
 over 2 years ago

So delicious & easy to make, A big hit at dinner parties where guests raved about it. A keeper for sure!! Thanks!!!

Johnson City, United States
 10 months ago

This was really good! I would recommend doubling the sauce. I added a Tbsp of the Dijon mustard to the cream sauce and gave it some tang and to help carry through the flavor.

 10 months ago

Everyone went back for seconds! I used two tenderloins about 1 and 1/2 lbs each. They did reach the temperature after 35 minutes in the oven. I used honey mustard because it was all I had. Easy and delicious. If you’re a fan of horseradish, I used it as a condiment and loved it!

Dillon, United States
 6 months ago

Directions didn't make it clear to allow BOTH the pork AND the juices to rest for 10 minutes prior to adding the cream. Found out the hard way that adding cream to 350 degree liquid immediately makes cheese curds.

Ditto on the oven time, it reaches 140 degrees in closer to 30 minutes than 45-50.

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 27447% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 318mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 66g
Vitamin A 5% Vitamin C 5%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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