Mustard Cream Sauce

 For serving over a pork tenderloin


  • 3/4 cup heavy cream
  • 1/4 cup sherry vinegar 
  • 1 1/2 tbsp dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp dried rosemary 
  • 1/4 tsp dried marjoram or oregano 
  • 1/8 tsp dried thyme 
Combine ingredients in a sauce pan and bring to a boil over high heat. Turn down to medium-low, stirring occasionally, until sauce is reduced and slightly thickened. 

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