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.
Source: Everyday Food, May 2004
Prep Time 10 minutes
Total Time 45 minutes
Yield Serves 4 to 6
1 tablespoon olive oil
2 pork tenderloins (3/4 - 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 degrees. 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.