Peppered Pork
Ingredients
- 2 small pork tenderloins, (about 1 1/2 pounds) trimmed
- 1 tablespoon coarsely ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup reduced-fat sour cream
- 2 teaspoons country-style Dijon style mustard
Instructions
Coat pork with pepper. Place in flameproof roasting pan. Roast in 350 oven 30-40 minutes or until cooked through (internal temperature registers 160). Remove pork from pan; keep warm. Pour fat from pan. Add wine. Place pan on burner over high heat; cook, scraping up browned bits. Add broth; cook, stirring, to reduce by half, 10 minutes. Remove from heat. Mix sour cream and mustard; stir into pan. Slice pork. Serve with sauce.
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