What we like during busy Fall days is an easy, tasty dinner. This works. It is a simplification of older recipes, which used full fat sour cream and thinly sliced green bell pepper, which is also wonderful. We don’t really love green bell pepper with red wine an awful lot. This combination is better with wine and very, very good with Bel ‘Bruzzo. Written from the book by Martha Stewart, found and given the a-ok by our daughter, Cathy.

1 tablespoon olive oil
2 Pork Tenderloin (1 lb Each)
Coarse Salt and Fresh Pepper
1/4 Cup whole grain Mustard
2 tablespoons Dijon Mustard
2 tablespoons reduced fat sour cream

1: Heat olive oil in large straight sided skillet over high heat. Season pork with salt and pepper. Cook until browned on all sides, 5-6 minutes.

2: Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150F, 20-25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.

3: To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with pan sauce.