Pork tenderloin baked in white wine~ cream sa
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Pork tenderloin baked in white wine~ cream sa
  Pork    Tenderloin    Wine    Holiday    Creams  
Last updated 6/12/2012 1:18:42 AM. Recipe ID 49684. Report a problem with this recipe.
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      Title: Pork tenderloin baked in white wine~ cream sa
 Categories: Pork, Main dish, Holiday
      Yield: 6 Servings
 
      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
 
  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.
 




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Recipe ID 49684 (Apr 03, 2005)

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