Sunday, August 22, 2010

Pork Tenderloin with Rosemary Mustard Sauce

From "Cooking Pleasures"

This is an easy recipe and everybody loves it.

1 1/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt

4 teaspoons extra-virgin olive oil, divided
1 (1lb.) pork tenderloin
1/2 cup dry white wine or apple cider
1/4 cup light sour cream
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt

1. Heat oven to 425 degrees.  Combine all rub ingredients in a small bowl.  Brush 2 teaspoons of the oil over pork, pressing to adhere.

2. Heat medium skillet over medium-high heat until hot.  Add remaining 2 teaspoons oil; heat until hot.  Cook pork 3 to 4 minutes or until browned on all sides.  Place pork in 11x7 inch glass baking dish.  Reserve skillet.

3. Bake 18 to 20 minutes or until internal temperature reaches 140 to 145 degrees.  Remove pork; cover loosely with foil.  Let stand for 10 minutes before slicing.

4. Meanwhile, bring wine to a boil in reserved skillet.  Boil 2 to 3 minutes or until reduced to 1/4 cup, stirring to scrape up any browned bits from bottom of skillet.  Remove from heat; whisk in sour cream, mustard, pepper and 1/8 teaspoon salt until smooth.  Whisk in any drippings from baking dish and any accumulated juices from pork.  Serve sauce with pork.

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