| 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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