Peppered Pork Tenderloin
Daily Inspiration S
2 lbpork tenderloins (1 pound each)
1 Tbspfreshly ground black pepper (coarsely ground) (more if needed)
1/2 cwhite wine
1/2 cchicken broth
1/2 clow-fat sour cream
2 tspdijon mustard (coarse ground, country style (or more to suit your taste)
How to Make Peppered Pork Tenderloin
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F for 30-40 minutes.
- Remove from oven. Place pork on a cuttting board and drain fat from pan.
- Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half.
- Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.