Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Roast Pork Tenderloin with Thyme in White Wine Cream Sauce
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- #19101
Pork tenderloin browned and roasted in a creamy white wine sauce with thyme and fresh parsley is a simple path to an elegant meal.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
2 pounds pork tenderloin
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh parsley
freshly cracked black pepper
directions
Preheat the oven to 350 degrees F.
Dry the pork tenderloin with paper toweling. Combine the mustard, thyme, salt, and pepper in a bowl. Spread the mixture on all sides of the pork.
Heat the oil in an oven-proof skillet. When hot, add the pork to the skillet and cook, turning to brown on all sides.
Add the wine to the skillet. Place the skillet in the oven and roast at 350 degrees F for 45-50 minutes or until the pork registers 160 degrees F on a meat thermometer.
Remove the skillet from the oven and remove the pork to a plate. Cover the pork lightly with foil.
Add the cream to the skillet. Place over medium-high heat and cook, stirring to scrape up any baked-on bits and bring the liquid to a boil. Reduce the heat to a simmer and let cook until the white wine cream sauce has reduced by half and has thickened.
Slice the roast pork tenderloin and add to the skillet. Sprinkle with parsley and black pepper and serve immediately.
nutrition data
398 calories, 25 grams fat, 2 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 31, 2014
DELICIOUS!
July 6, 2014
The pork was good but the sauce was a little on the bland side. Not bad but needed something extra
June 19, 2014
Very easy to make and quite good
May 8, 2014
I upped the mustard amount a bit to give it more zing to balance the white sauce but otherwise didn't change a thing.
September 17, 2012
This is a great recipe. Have been making for a few years now! Guests always comment on how good it is!