{"id":7875,"date":"2026-02-15T18:55:04","date_gmt":"2026-02-15T18:55:04","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:55:04","modified_gmt":"2026-02-15T18:55:04","slug":"pork-tenderloin-baked-in-white-wine-cream-sauce","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/pork-tenderloin-baked-in-white-wine-cream-sauce\/","title":{"rendered":"Pork Tenderloin Baked In White Wine Cream Sauce"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 pound pork tenderloin<br \/>\n1 Tbsp. dijon mustard<br \/>\n1 tsp. dried thyme<br \/>\n1 tsp. salt<br \/>\n1\/2 tsp. pepper<br \/>\n2 Tbsp. vegetable oil<br \/>\n1 C. dry white wine<br \/>\n1 C. 35% real whipping cream<br \/>\n2 Tbsp. fresh parsley, chopped<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Chicken stock may be used instead of wine. Pat pork tenderloin dry. Combine mustard,  thyme, salt and pepper. Rub into 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 wine to the pan and  roast in preheated 350 degrees oven for 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.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Whether, then, you eat or drink or whatever you do, do all to the glory of God.&quot; (1Corinthians 10:31)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/pork-tenderloin-baked-in-white-wine-cream-sauce\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7875","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7875"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7875\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}