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Pork Tenderloin/ with Cream Sauce Recipe

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This recipe for Pork Tenderloin/ with Cream Sauce, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins
salt & pepper
dry mustard
1/4 tsp. rosemary
1/4 c. butter
1/4 c. current jelly
1/4 c. white wine.
1 c. cream ( I use half & half)
1 T. flour (stir the cream and flour untilno lumps- I use a fork to do that)

Directions:
Directions:
Rub salt & pepper and dry mustard into meat (may use more dry mustard). Brown in 2 T. butter and place in 9X13 baking dish. Sprinkle with rosemary.
In saucepan, melt the butter and currant jelly; add the white wine and pour over meat. Bake uncovered at 325 for 45 minutes.
Mix 1 c. cream and 1 T. flour together, stir into sauce and cover and bake for 15 minutes more.

Personal Notes:
Personal Notes:
This is good for company or family.

 

 

 

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