Pork Tenderloin Baked In White Wine, Cream Sauce, And Thy
| 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)
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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