Ingredients

2 pounds pork tenderloin
2 tablespoons Dijon mustard
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 cup dry white wine or chicken stock
1 cup (35 percent fat) whipping cream
2 tablespoons fresh parsley, chopped

Directions

A few hours before cooking, pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork. Wrap in waxed paper and then plastic wrap and put back in refrigerator until ready to brown. Heat oil in roasting pan or skillet that can be used on direct heat as well as in the oven. Brown pork on all sides.

Add wine or stock to the pan and roast in preheated 350-degree oven 45-50 minutes, or until a meat thermometer registers 160 degrees. Remove meat from pan and reserve. Add 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 until slightly thickened. Adjust seasoning if necessary.

Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley. Serve sauce in separate dish. Serves 10-12.