Serving Size : 6
2 pounds pork tenderloin
1 tablespoon Dijon mustard
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup dry white wine
1 cup whipping cream
2 tablespoons parsley, chopped
Preheat oven to 350 degrees.
Wash pork tenderloin and pat dry with paper towel. In a small bowl combine mustard, thyme, salt and pepper and rub into pork.
Heat oil in a large oven proof skillet, or roasting pan, over medium high heat, and add tenderloin, turning to brown on all sides. Add wine to pan and place in oven for 40 – 45 minutes, or until internal temperature of tenderloin is 160 degrees. Remove skillet from oven back to stove top.
Remove meat from skillet and set aside. Add cream to skillet and stir, scraping up bits stuck to bottom of pan. Bring to a boil, reduce heat and simmer until slightly thickened. Adjust seasoning, if necessary.
Slice pork, return to sauce and heat through. Sprinkle with parsley and serve.