Call it black pepper-crusted pork, if you feel less fancy. But for this delish dish, served with creamy mustard sauce, it's worth putting on a few airs.
What You Need
Original recipe yields 4 servings
1 pork tenderloin (1 lb.)
1 tsp. black peppercorns, crushed
1 Tbsp. butter
1/4 cup chopped shallot s
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup dry sherry
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh parsley
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Let's Make It
Cut meat into 8 slices; press each slice to 1/2-inch thickness. Coat evenly with crushed peppercorns.
Cook meat in large nonstick skillet on medium heat 4 to 5 min. on each side or until browned on both sides. Transfer to plate; cover to keep warm. Melt butter in same skillet. Add shallots; cook and stir 2 min. or until golden brown. Add broth and sherry; stir. Simmer on medium-high heat 5 to 6 min. or until sauce is reduced to about 1/4 cup, stirring after 3 min. Stir in sour cream and mustard; cook and stir on medium-low heat 2 min. or until sauce is thickened.
Serve meat topped with sauce and parsley.
Serve with hot steamed fresh asparagus spears and glass of fat-free milk to round out the meal.
Substitute onions for the shallots.
How to Crush Peppercorns
Place peppercorns in small resealable freezer-weight plastic bag; seal bag. Use meat mallet to coarsely crush the peppercorns.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.