Peppered pork
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork tenderloins (about 2 pounds total) | |
| 1 | tablespoon | Coarsely ground pepper |
| ½ | cup | White wine |
| ½ | cup | Chicken broth |
| ½ | cup | Reduced-fat sour cream |
| 2 | tablespoons | Country-style Dijon mustard |
Directions
Roll pork tenderloin in pepper to coat. Place in flameproof roasting pan.
Bake in preheated 350F oven 30-40 minutes until cooked through and internal temperature registers 160 degrees. Pour off fat in pan. Add wine. Place pan on burner over high heat; cook, scraping up browned bits, 1 minute. Add broth, cook, stirring to reduce liquid by half, 10 minutes. Remove from heat. Combine sour cream and mustard. Stir into pan. Slice pork, serve with sauce.
Recipe by: Woman's Day
Posted to recipelu-digest Volume 01 Number 194 by Nancy Pallotta <nancee@...> on Nov 04, 1997