Pork Tenderloin With Triple Cream Sauce

I like to get the pork tenderloin that is "roast" flavor in the grocery store. It's already flavored with herbs and marinated. Personal photo.
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Nutrition per serving    (USDA % daily values)
CAL
453
FAT
150%
CHOL
55%
SOD
24%
Uploaded by: 6445f2d8d239

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Ingredients for 4 servings

1/4 cup extra-virgin olive oil

1 pork tenderloin

1/4 tsp salt

1/4 tsp pepper

1 tbsp unsalted butter

1/4 cup dry white wine

3/4 cups heavy whipping cream

1/4 tsp thyme

1 1/2 tsp dijon mustard

4 oz triple cream cheese

Preparation

1.

Preheat oven to 350°F. Season the pork with salt and pepper on all sides. Heat the oil in a large skillet. Sear the pork by placing it on the hot oil. Brown each side. Transfer to a baking tray and place in the oven for about 45-65 minutes, or until internal temperature reaches about 160°F. Remove from the oven and let the pork rest for 5 minutes. Slice diagonally and serve. [For sauce] Heat 1 tbsp of butter in a pan until brown over medium-high heat. Add dry white wine and cook until alcohol is burned off. Stir in 3/4 cup of whipping cream and thyme, bring to boil. Reduce heat until simmer and reduce to a thick consistency. Add cheese and mustard, and any accumulated juices from the meat. Stir until cheese is meltded. Strain through mesh paddle if rind is thick in sauce. Salt and pepper to taste.

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