Pork Tenderloin in Thyme White Wine Cream Sauce

1. 1

   Pat pork tenderloin dry.

2. 2

   Combine mustard, thyme, salt and pepper.

3. 3

   Rub into pork.

4. 4

   Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven.

5. 5

   Brown meat on all sides.

6. 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. 7

   Remove meat from pan, cover with foil and let rest for 10 minutes.

8. 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. 9

   Bring sauce to a boil and simmer gently until slightly thickened to your desired consitency.

10. 10

    Adjust seasoning if necessary.

11. 11

    Meanwhile, slice pork and return it to the sauce.

12. 12

    Heat gently before serving.

13. 13

    Sprinkle with parsley as a garnish if desired.

* Per serving · 4 servings · Values may vary.