Pork tenderloin in white wine sauce

Delicious and bursting with flavour!

by Yellow Tail

Ingredients

Pat the pork tenderloin dry and combine mustard, thyme, salt, and pepper in a separate bowl. Rub into pork.

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.

Add white wine to the pan and roast in preheated 180℃ oven for 45 to 50 minutes

Remove the pork from the pan, cover with foil, and let rest for 10 minutes.

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.

Bring the sauce to a boil and simmer gently until slightly thickened to your desired consistency.

Slice the pork and return it to the sauce, heating gently before serving.

Sprinkle with parsley and serve with steamed or roast potatoes.