I can’t remember where this recipe originally came (though I suspect it’s from one of Annie Mahle’s columns) from as it has been adjusted and tweaked over time. It has become one of M’s favorites and A got so excited this past weekend when she walked into the kitchen and saw the recipe sheet on the counter – literally jumped up and down. With enthusiasm like who wouldn’t want to make this?!
I looked back at recipes I’ve shared here and was surprised to not see this one. Well, today I rectify that. 🙂 This is one of those recipes that look like you spend a couple of hours making but in reality it is super simple. If you give it a try, I’d love to hear what you think of it.
Pork Tenderloin with Thyme & Mustard Cream Sauce
1/4 cup heavy cream
1/4 cup Dijon or brown mustard
2 tablespoons thyme, minced
2 pounds pork tenderloin
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon canola oil
1 cup white wine
Preheat oven to 400 degrees.
In a small bowl stir together cream, mustard and thyme until incorporated.
Heat a large skillet over medium heat, add the oil.
Sprinkle salt and pepper on the tenderloin and place in the skillet, browning on all sides (about 5 minutes on each side).
Move tenderloin to a shallow roasting pan, keeping the skillet still on the heat.
Pour 1/2 cup of the wine to the skillet and bring to a boil, scraping the bits of brown goodness from the bottom.
Pour the wine mixture around the pork.
Brush tenderloin with approximately 2 tablespoons of the mustard/cream mixture.
Bake for 10 minutes and then add the other 1/2 cup of wine, bake for another 5-10 minutes or until the internal temperature is 145.
Place the pork on a serving dish and cover.
Whisk the rest of the mustard mixture into the pan juices.
Slice the tenderloin into medallions and either pour the sauce over the pork or serve separately table side.
Serves approximately 4 people