February 16, 2008 by Erica
1 Tbsp olive oil
2 pork tenderloins (1 lb each)
Coarse salt and fresh ground pepper
¼ cup whole-grain mustard
2 Tbsp Dijon mustard
2 Tbsp reduced fat sour cream
Heat the oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5-6 minutes.
Reduce heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150˚, 20-25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
To the skillet, add 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.