Pork is an inexpensive, flavorful, and versatile meat that lends itself to a variety of preparations and dishes and helps to keep an everyday menu interesting and appealing. For this recipe, Lucinda sears a tenderloin and serves it with a savory sauce of mustard and sour cream.
- 1 tablespoon olive oil
- 2 pork tenderloins (¾-1 pound each) trimmed
- Coarse salt and ground pepper
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-fat sour cream
- 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°, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).
- 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.
- Slice pork thinly and serve with pan sauce.
Nutrition InfoPer serving: 206 calories; 8.6 grams fat; 28.9 grams protein; 2.5 grams carbohydrates; 0.5 gram fiber