Peppered Pork

         Yield: 1 Servings
Categories: Low-Fat, Main Dishes, Pork

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 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