1 Tablespoon Dijon mustard (I used Local Folks Mustard.)
1 Tablespoon black peppercorns, coarsely ground or crushed
2 Tablespoons olive oil
½ cup low-sodium chicken broth (I used vegetable broth because I think it has more flavor.)
½ cup dry red or dry white wine (I used a merlot which turned out great in the end!)
Kosher salt to taste (I didn’t use salt at all because I thought the mustard seasoned the pork perfectly.)
Slice the tenderloin open lengthwise, being careful not to cut through to the other side. You want to split the meat into one large, flat piece. (I used my meat mallet and pounded the meat so that it had an even thickness.) Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut the meat across into 4 even portions. (You could easily increase the servings by cutting the meat into 6 to 8 pieces. If so, be sure to serve plenty of vegetables to go along with the meat.)
In a large skillet, heat the oil over medium heat until hot. Put the tenderloin in the hot pan and cook, turning once, until an instant read thermometer inserted in the thickest part registers 155 degrees Fahrenheit, about 10 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.
Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that have stuck to the bottom. Continue to cook until the sauce has reduced to about ½ cup, 8 to 10 minutes. Pour the sauce over the meat and serve.
Nutrition per serving (1 piece pork, 2 Tablespoons sauce)
235 Calories, 10 g Fat, 3 g Sat Fat, 30 g Protein, 2 g Carb, 0 g Fiber, 94 mg Cholesterol, 111 mg Sodium