Ingredients
1tbspolive oil
2pork tenderloins
coarse salt and ground pepper
¼cupwhole-grain mustard
2tbspDijon mustard
2tbspsour cream,reduced-fat
Preparation
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.
Reduce heat to medium-low and cover skillet; cook the pork for about 20 to 25 minutes, turning occasionally, until an instant-read thermometer registers 150 degrees.
Remove the pork from the skillet, wrap in aluminum foil, and let rest 10 minutes while reserving juices from the skillet.
To the remaining juices in the skillet, add the mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through, but do not boil.
Add water if sauce is too thick. Slice pork thinly and serve with pan sauce.
