Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Ingredients

• 2 pork tenderloins, about 1 lb. each
• Salt and fresh-ground pepper for seasoning the pork
• 2-3 tsp. olive oil
• 2 T chicken stock, or water
• 1/3 cup spicy brown mustard
• 3 T Dijon mustard
• 3 T sour cream

Directions

1. Cut away any visible fat from the pork tenderloins, then sprinkle the pork all over with a little salt and fresh-ground black pepper.
2. Set a large, heavy skillet with a snug lid over medium heat and warm the oil. For better browning, skip the non-stick pan for this one.
3. Add the pork to the pan and sear it, turning as needed, until every side has a good brown crust, about 5 minutes.
4. Reduce the heat to medium low, put the lid on the pan, and continue cooking until the pork registers 145F.
5. Plan on about 20-25 minutes, but the most reliable way to know it is done is to check with an Instant Read Meat Thermometer.
6. Transfer the pork to a plate and tent it with foil.
7. Rest the meat for 10 minutes while you put the sauce together.
8. Bring the heat back up to medium, pour in the chicken stock or water, and scrape the bottom of the pan to loosen the browned bits.
9. Turn the heat down, add the spicy brown mustard, Dijon mustard, and sour cream, and whisk until the sauce is smooth.
10. Let the sauce cook for a few minutes, just until warmed through, stirring in a little water if it looks thicker than you want.
11. Once the pork has rested for 10 minutes, cut it into slices about 3/4 inch thick.
12. Spoon the sauce over the sliced pork and serve.