Pork Tenderloin with Mustard Sauce by Kathryn Good

This is a good one for a "meat and potatoes" husband. Easy, yummy
recipe from Martha Stewart. A salad or mixed veggies makes an easy
side.

Pork Tenderloin with Mustard Sauce Prep: 10 minutes Total: 45 minutes


INGREDIENTS
Serves 4 to 6.
1 tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream


DIRECTIONS


1. Heat oil in a large skillet over high heat. Season pork with salt
and pepper; transfer to skillet and cook, turning, until browned all
over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet;
cook pork, turning occasionally, until an instant-read thermometer
registers 150 degrees. 20 to 25 minutes. Remove pork from skillet,
wrap in aluminum foil, and let rest 10 minutes (reserve skillet with
juices).


2. To juices in skillet, add mustards, and sour cream, and any
accumulated juices from resting pork; whisk over medium heat until
heated through (do not boil). Add water if sauce is too thick.


3. Slice pork thinly and serve with pan sauce