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Receta Pork Tenderloin Baked In White Wine, Cream Sauce, And Thym
by Global Cookbook

Pork Tenderloin Baked In White Wine, Cream Sauce, And Thym
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Ingredientes

  • 2 lb Pork tenderloin
  • 1 Tbsp. Dijon mustard
  • 1 tsp Dry thyme
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp. Vegetable oil
  • 1 c. Dry white wine
  • 1 c. 35% Real Whipping Cream
  • 2 Tbsp. Fresh parsley -- minced

Direcciones

  1. Ingredient notes: Chicken stock may be used in stead of wine.
  2. Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork.
  3. Heat oil in a roasting pan or possibly skillet which can be used on direct heat and in the oven. Brown meat on all sides.
  4. Add in wine to the pan and roast in preheated 350F/180C oven 45-50 min or possibly till a meat thermometer registers 160F/70C.
  5. Remove meat from pan and reserve. Add in 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 till slightly thickened. Adjust seasoning if necessary.
  6. Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.