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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Holiday, Main dish, Pork 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 153
Total Fat: 17.1g
Cholesterol: 142.1mg
Sodium: 518.5mg
Potassium: 713.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 45.4g


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