Print
Email
Add a photoServings: 6
Ingredients
- 2 lb Pork tenderloin
- 1 Tbsp. Dijon mustard
- 1 tsp Dry thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp. Vegetable oil
- 1 c. Dry white wine
- 1 c. 35% Real Whipping Cream
- 2 Tbsp. Fresh parsley -- minced
Directions
- 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 possibly skillet which can be used on direct heat and in the oven. Brown meat on all sides.
- 3. Add in wine to the pan and roast in preheated 350F/180C oven 45-50 min or possibly till a meat thermometer registers 160F/70C.
- 4. Remove meat from pan and reserve. Add in 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 till slightly thickened. Adjust seasoning if necessary.
- 5. Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 134 | 45% |
| Total Fat 15.18g | 19% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.15g | |
| Cholesterol 121mg | 40% |
| Sodium 502mg | 21% |
| Potassium 641mg | 18% |
| Total Carbs 2.06g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.37g | 0% |
| Protein 30.71g | 49% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
