Pork Tenderloin in Thyme White Wine Cream Sauce – a delicious recipe with pork tenderloin, mustard, thyme, salt, black pepper, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat pork tenderloin dry.
2
Combine mustard, thyme, salt and pepper.
3
Rub into pork.
4
Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven.
5
Brown meat on all sides.
6
Add wine to the pan and roast in preheated 350F (180C) F (180C) oven 45 to 50 minutes or until a meat thermometer registers 160 degrees F (70C).
7
Remove meat from pan, cover with foil and let rest for 10 minutes.
8
Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce.
9
Bring sauce to a boil and simmer gently until slightly thickened to your desired consitency.
10
Adjust seasoning if necessary.
11
Meanwhile, slice pork and return it to the sauce.
12
Heat gently before serving.
13
Sprinkle with parsley as a garnish if desired.
843
kcal
Calories
42
g
Fat
30
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds pork tenderloin, 1 tablespoon dijon mustard, 1 teaspoon thyme, 1/2 teaspoon salt up to one teaspoon, and more.
Yes, Pork Tenderloin in Thyme White Wine Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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