Ingredients
2 lb pork tenderloin
1 tbsp dijon mustard
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 cup dry white wine
1 cup 35% real whipping cream
2 tbsp fresh parsley, chopped
Directions
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.
Servings: 6 servings
Pork Tenderloin Baked In White Wine~ Cream Sa Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Pork
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, in truth as far back as early Egypt, and possibly even further. Interesting though that is, mostly, these old recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius also describes how the ancient chefs were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Closer to modern times, we have two books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that we all know today, but rather descriptions of the types of food enjoyed by the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, such as basil and coriander. These new foods and tastes led to an explosion in recipe manuscripts, most of which still exist in academic collections. By the time we get to the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, more free time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pork Tenderloin Baked In White Wine~ Cream Sa recipe.
