Ingredients

2 small pork tenderloins (about 1 1/2 pounds) trimmed
1 Tbsp. coarsely ground black pepper
1/2 C. dry white wine
1/2 C. chicken broth
1/2 C. reduced-fat sour cream
2 tsp. country-style dijon style mustard

Cooking Instructions

Coat pork with pepper. Place in flameproof roasting pan. Roast in 350 oven 30-40 minutes or until cooked through. 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)