Pork Tenderloin With Dijon Cream Sauce | Oregonian Recipes
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Cooking tools:
- Instant-read thermometer
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
Ingredients
- 1 1- to 1 1/4-pound pork tenderloin
- Salt
- freshly ground black pepper
- 1 tablespoon olive or vegetable oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 cup whipping cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon chopped fresh thyme
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