2 lb Pork tenderloin
1 tb Dijon mustard
1 ts Dried thyme
1 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
1 c  Dry white wine
1 c  35% Real Whipping Cream
2 tb Fresh parsley -- chopped

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