Shelly's Recipe

Pork Tenderloin Baked in White Wine Cream Sauce, and Thyme

Category: Pork

2 lb Pork Tenderloin
1 tbsp. Dijon mustard (I omit this)
1 tsp. Dried thyme
1 tsp salt
1/2 tsp pepper
2 tbsp. vegetable oil
1 cup Dry White wine (you can use chicken stock instead of wine, but I urge you to use the wine because it adds a distinct and wonderful flavor!)
1 cup whipping cream, (I use heavy)
2 tblsp. Fresh parsley, chopped (optional but good!)

Pat tenderloin dry, combine, mustard, thyme, salt and pepper. Rub into pork.
Heat oil in a roasting pan or skillet that can be used on direct heat in the
oven. Brown meat on all sides.
Add wine to the pan and roast in preheated 350 degree oven 45-50 minutes or
until meat thermometer registers 160F/70C.
Remove meat from pan and reserve. Add cream to juices remaining in pan and
scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring
sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if
necessary.
Meanwhile, slice pork and return it to the sauce. Heat gently before serving.
Sprinkle with parsley if desired.Bon Apetit!! My additions/ommissions are as follows:...I rub the spices..(thyme,pepper,salt) on the tenderloins and allow them to set in the fridge atleast 1 hour before preparing the dish...this allows the spices to permeate the meat..I also use enough of the spices to cover tenderloins well..I omit the Dijon Mustard...Make double the sauce...that means I add 2 cups wine...2 cups heavy cream...