| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low fat, Main dishes, Pork | 1 | Servings | |
INGREDIENTS
| 2 | Pork tenderloins (about 2 pounds total) | |
| 1 | tb | Coarsely ground pepper |
| 1/2 | c | White wine |
| 1/2 | c | Chicken broth |
| 1/2 | c | Reduced-fat sour cream |
| 2 | tb | Country-style Dijon mustard |
INSTRUCTIONS
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@neo.lrun.com> on Nov 04, 1997
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