Tangy sour cream sauce over garlic-and-thyme-rubbed pork tenderloins is irresistible. Serve with a rich side of gingery sweet potatoes.

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Ingredients

Mashed Sweet Potatoes:

Pork Tenderloin:

Directions

Mashed Sweet Potatoes:

  • In saucepan, combine boxes of potatoes, one glaze packet (discard second packet), water, ginger, cayenne and salt. Cover; cook over medium-high 15 minutes, until tender. Break up with masher. Add cream; mash. Keep warm.

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Pork Tenderloin:

  • In cup, mix thyme, 1 teaspoon oil, garlic, salt and pepper. Rub over tenderloins. In large skillet, heat remaining 1 tablespoon oil over medium-high. Add tenderloins; sear 3 minutes per side, until browned. Reduce heat to medium-low. Cover skillet with foil; cook, turning tenderloins over once, 8 to 10 minutes (internal temperature 160 degrees F). Remove pork to platter; tent with foil.

  • Add wine to skillet, scraping up bits from bottom. Increase heat to medium-high; simmer 2 minutes, until slightly reduced. Whisk in mustard; cook 1 minute. Remove from heat. Whisk in sour cream.

  • Slice tenderloins and serve with sauce and sweet potatoes. Makes 6 servings.

Nutrition Facts

465 calories; 16 g total fat; 101 mg cholesterol; 547 mg sodium. 49 g carbohydrates; 25 g protein;

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