This recipe combines the rich flavors of a pork roast with a creamy white wine sauce for a delightful meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a small bowl, mix the Dijon mustard, thyme, salt, and black pepper.
Mix thoroughly to ensure the flavors are well combined.
Rub the seasoning mixture all over the pork loin.
Ensure the pork is evenly coated for consistent flavor.
Heat olive oil in a skillet over medium-high heat and sear the pork loin on all sides until browned.
Searing locks in the juices and adds a rich flavor.
Transfer the pork to a roasting pan and pour the white wine around it.
Use a roasting pan with a rack for even cooking.
Roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 145°F (63°C).
Check the temperature at the thickest part of the meat.
Remove the pork from the oven and let it rest for 10 minutes.
Resting allows the juices to redistribute, making the meat tender.
In the same skillet, combine the pan drippings with heavy cream and whisk over medium heat until smooth.
Whisk continuously to prevent the sauce from separating.
Slice the pork and serve with the creamy sauce drizzled on top.
Garnish with parsley for a fresh touch.
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