Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork tenderloin
1 tb Dijon mustard
1 ts Dried thyme
1 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
1 c Dry white wine
1 c 35% Real Whipping Cream
2 tb Fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead of wine. 1. Pat
pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub
into pork. 2. Heat oil in a roasting pan or skillet that can be used
on direct heat and in the oven. Brown meat on all sides. 3. Add wine
to the pan and roast in preheated 350F/180C oven 45-50 minutes or
until a meat thermometer registers 160F/70C. 4. 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. 5. Meanwhile, slice pork and return it to the
sauce. Heat gently before serving. Sprinkle with parsley.

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