Recipe(tried): Pork Tenderloin Baked in White Wine Cream Sauce, and Thyme

Hi guys!!
The recipe for Pork Tenderloin Baked in White Wine Cream Sauce, and Thyme is on a post right now in the CopyCat Board in response to loopy...The title of post is Ideas...recipes... or you can search all boards for the full title and it is on the first post...title another pork tenderloin...because I posted it last year as well if you still can't find it let me know!! You know what? LOL..forgive me Betsy, I hope this isn't a no-no.. but I'll post it one more time here with my revisions so they are all together in one place and noone has to run searching for it...
I will post the Chicken Cordon Bleu tomorrow for you since it is lengthy and I'm a little short of time right now...I'll post it right here!! You guys enjoy and if there are any questions just let me know..You won't be disappointed with either of these dishes!! Happy Cooking!!

Pork Tenderloin Baked in White Wine Cream Sauce, and Thyme

2 lb Pork Tenderloin
1 tbsp. Dijon mustard (I omit this)
1 tsp. Dried thyme
1 tsp salt
1/2 tsp pepper
2 tbsp. vegetable oil
1 cup Dry White wine (you can use chicken stock instead of wine, but I urge you to use the wine because it adds a distinct and wonderful flavor!)
1 cup whipping cream, (I use heavy)
2 tblsp. Fresh parsley, chopped (optional but good!)

Pat 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 in the
oven. Brown meat on all sides.
Add wine to the pan and roast in preheated 350 degree oven 45-50 minutes or
until 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 if desired.Bon Apetit!! My additions/ommissions are as follows:...I rub the spices..(thyme,pepper,salt) on the tenderloins and allow them to set in the fridge atleast 1 hour before preparing the dish...this allows the spices to permeate the meat..I also use enough of the spices to cover tenderloins well..I omit the Dijon Mustard...Make double the sauce...that means I add 2 cups wine...2 cups heavy cream...
This is an easy and delicious dish to serve...very elegant and extremely tasty!!Serve with some roasted potatoes...My favorite recipe is in the chat room archive...under Potato Recipes Part 2...and named..My Favorite Roasted Potatoes,(go figure!). I served it last week with crisp cooked green beans with lemon, a tossed green salad with simple red-wine vinagrette..and homemade rolls. Then topped off the night with my chocolate mousse with fresh whipped cream and sprinkles with toasted sliced almonds!!