Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Directions

Trim visible fat from the pork tenderloins and season on all sides with a little salt and fresh ground black pepper. Heat the oil in a large heavy frying pan with a tight-fitting lid over medium heat. Add pork and cook until the meat is well-browned on all sides, about 5 minutes. Lower heat to medium low, cover the pan and cook until the temperature of the pork reaches 145F. This will take about 20-25 minutes, but for best results use an Instant Read Meat Thermometer to tell when pork reaches that temperature. Remove the meat to a plate and cover with foil. Let meat rest for ten minutes while you make the sauce. Turn the heat back to medium and de-glaze the pan with the chicken stock , scraping off any browned bits from the bottom of the pan. Lower heat and add the spicy brown mustard, Dijon mustard, and sour cream, whisking to combine. Cook sauce for a few minutes to heat through, adding a little water if the sauce seems too thick. After ten minutes of resting, slice the pork into pieces about 3/4 inch thick. Serve sliced pork with the sauce spooned over.