Name: 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 teaspoon country-style Dijon style mustard

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.