PORK TENDERLOIN BAKED IN WHITE WINE~ CREAM SA

      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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