Food tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?












Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme Recipe
Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme Category Holiday Recipes 
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Ratings 0 
Ingredients And Procedures
Ingredients
2poundpork tenderloin
1tablespoondijon mustard
1teaspoondried thyme
1teaspoonsalt
1/2teaspoonpepper
2tablespoonvegetable oil
1cupdry white wine OR chicken stock
1cup35% real whipping cream
2tablespoonparsley, fresh, chopped

Directions:

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 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C.

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.
 
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