Pork Tenderloin Baked in White Wine, Cream Sauce, and Thym
| Yield: | 6 Servings |
| Categories: | Pork, Main Dishes, Holiday |
| 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 |
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