Pork Tenderloin in Thyme White Wine Cream Sauce
Pork Tenderloin in Thyme White Wine Cream Sauce


  • 2 pounds pork tenderloin
  • 1 tablespoon dijon mustard
  • 1 teaspoon thyme
  • ½ teaspoon salt up to one teaspoon
  • ¼ teaspoon black pepper up to 1/2 teaspoon
  • 2 tablespoons vegetable oil
  • 1 cup white wine
  • 1 cup light cream (half&half) with 1 tsp. corn starch added
  • 2 tablespoons rosemary , chopped (optional)
  • 1/4 cup fresh sage leaves (roughly chopped)


  1. Pat the pork tenderloin dry. Combine mustard, thyme, salt, and pepper. Rub into pork.
  2. Heat the oil in a roasting pan or skillet that can be used on direct heat and moved to the oven. Brown the pork on all sides.
  3. Add white wine to the pan and roast in preheated 350℉ oven 45 to 50 minutes or until a meat thermometer registers 150 degrees℉
  4. Remove the pork from the pan, cover with foil, and let rest for 10 minutes.
  5. Add the cream to juices remaining in the pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce.
  6. 6) Bring the sauce to a boil and simmer gently until slightly thickened to your desired consistency. Adjust seasoning if necessary.
  7. 7) In the meantime, slice the pork and return it to the sauce.
  8. 8) Heat gently before serving.
  9. 9) Sprinkle with parsley as a garnish if desired. The sauce is delicious served with steamed or roasted potatoes and carrots on the side.


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