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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.

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