Busters Recipes

Peppered Pork

2 Small Pork Tenderloins -- (about 1 1/2 pounds) trimmed

1 Tablespoon Coarsely Ground Black Pepper
1/2 Cup Dry White Wine
1/2 Cup Chicken Broth
1/2 Cup Reduced-fat Sour Cream
2 Teaspoons Country-style Dijon Style Mustard

Coat pork with pepper. Place in flameproof roasting pan.
Roast in 350 oven 30-40 minutes or until cooked through (internal temperature registers 160). 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.