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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