Pork Tenderloin with Mustard Sauce

(p. 54) The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Use any leftover pork to make sandwiches the next day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.

Step 2

Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes.

Step 3

Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.

Step 4

To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.