Shelly's Recipe

DIJON THYME PORK

Category: Roasts/Tenderloins - Pork

5 cloves fresh garlic
5-6 sprigs fresh thyme
2 tbsp Dijon mustard
1 1/2 pounds pork tenderloin
1/4 tsp salt
1/8 tsp pepper
1 tbsp garlic and herb butter
1/4 cup Chablis blanc (or dry white wine)
1/4 cup reduced-fat milk
2 tsp flour

Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Finely chop (rinsed) thyme leaves; measure (1 tbsp) and add to garlic. Stir in mustard until well blended. Cut pork diagonally into 1 inch-thick slices; season with salt and pepper. Wash hands. Preheat large saute pan on medium 2–3 minutes. Place pork slices in bowl, using tongs, and press into mixture. Turn and press again to coat both sides.

Place butter in pan; swirl to coat. Add pork, using tongs, and cook 5–6 minutes on each side or until well browned and internal temperature reaches 160 degrees (for medium). Use a meat thermometer to accurately ensure doneness.

Combine wine, milk, and flour in small bowl until blended. Add to pork; simmer 2–3 minutes, stirring continually, or until sauce thickens. Serve wine sauce with pork.