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January 2010


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Pork Tenderloin Baked in White Wine Cream Sauce

January 4, 2010

winesense_iconPork Tenderloin Baked in White Wine Cream Sauce featuring Winexpert Limited Edition California Lake County Trio Blanca. This is one of those ‘easy to make’ recipes which will make people think you’re a pro in the kitchen!

2 pound pork tenderloin

1 tbsp dijon mustard

1 tsp dried thyme 1 tsp salt

½ tsp pepper

2 tbsp vegetable oil

1 cup real whipping cream (35%)

2 tbsp parsley, fresh, chopped

1 cup Winexpert Selection Limited Edition California Lake County Trio Blanca


Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper and then rub into the pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides.

Add California Lake County Trio Blanca to the pan and roast in preheated 350° F/180° C oven 45-50 minutes or until a meat thermometer registers 160° F/70° C.

Remove meat from pan and set aside. 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 or garnish to your choice. This meal will go well with noodles or potatoes and vegetables.

This recipe will also work with Sauvignon Blanc, Chenin Blanc or Pinot Blanc.

Filed under: Recipes by Craig

One response to “Pork Tenderloin Baked in White Wine Cream Sauce”

  1. Bruce says:

    Guys, this is a very easy recipe. I have made it several times and have impressed my wife every time.

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