Monday, April 09, 2007

Pork Tenderloin with Mustard Sauce

Serving: Serves 4 to 6

1 Tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 Cup whole-grain mustard
1 teaspoon Dijon mustard
2/3 cup reduced-fat sour cream

Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees;, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).

To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.

Slice pork thinly and serve with pan sauce.

*I just made this for dinner and the original recipe calls for way too much Dijon mustard, it was way too overwhelming for kids, so the above recipe is adjusted. Very yummy!

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