1 TBS olive oil
2 pork tenderloins (1lb each)-I used one large 3 pounder
1/4 cup whole-grained mustard
2 TBS Dijon
2 TBS reduced fat sour cream (or fat free)
Heat the oil in a skillet. Season pork with S&P, cook until browned on all sides, 5-6 min. Reduce heat to medium low, cover and cook turning the pork occasionally, until an thermometer reads 150, about 20-25 min. Let meat rest for 10 min. (I didn't follow these directions....I just seasoned my meat and put it straight into the oven at 450 for about an hour and 15).
To the skillet add both mustards, sour cream and any pork juices from the pan, whisk over medium heat until heated through. Add water if sauce is too thick.
Mixed Green Salad with Citrus Dressing
2TBS fresh orange juice
1TBS minced shallot
2tsp white-wine vinegar
2TBS olive oil
I added soy nuts
Combine all ingredients into a blender or food processor and blend until emulsified. Toss with mixed greens.
Logan Rating:**** (Even after our discussion! haha)