This is one of my favorite meals to entertain with. It’s always a crowd pleaser and it is easy to make. You can start the marinade in the morning before work or before the children wake up and you lose the ability to be able to do anything. 😉
I got this recipe at a bible study a few years ago, but don’t know who to give the credit to for it. Sorry! Either way, you should REALLY give this recipe a try.

Pork Tenderloin with Mustard Cream Sauce

Marinade and Pork

1/4 cup olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon Mustard
3 cloves garlic, minced
1 Tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 to 2 pounds Pork Tenderloin

Sauce

1 Tablespoon Olive oil
3/4 cup dry white wine or apple juice
2 cups heavy whipping cream
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped fresh thyme
1/2 teaspoon black pepper

Whisk together first 7 ingredients of marinade. combine marinade and pork in a large heavy-duty zip top plastic bag; seal and toss to coat pork evenly. refrigerate for at least 4 hours or overnight.
Heat 1 tablespoon olive oil in a large (at least 12 inch) skillet over high heat. Add pork, discard excess marinade. Cook for 8-10 minutes, turning occasionally or until well browned.
Add wine or apple juice, reduce heat to low, cover and cook for 12-14 minutes or until pork reaches 145 degrees with a meat thermometer.
Transfer pork to a carving board; loosely cover with aluminum foil. Bring wine and pan drippings to a boil over high heat until reduced to about 1/2 cup (about 5 minutes). Add cream and remaining 3 ingredients of sauce; bring to a simmer. Continue to boil over medium high heat until sauce is thickened (about 5 minutes).
Slice Pork and serve with sauce. Garnish with additional chopped thyme (I used fresh dill because I love it with pork) if desired.