Pork Medallions au Poivre

• 1 pork tenderloin (1 lb.) Safeway 1 lb For $3.99 thru 02/09
• 1 tsp. black peppercorns, crushed
• 1 Tbsp. butter
• 1/4 cup chopped shallots
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/4 cup dry sherry
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. GREY POUPON Dijon Mustard
• 2 Tbsp. chopped fresh parsley

1. Cut meat into 8 slices; press each slice to 1/2-inch thickness.
2. Coat evenly with crushed peppercorns.
3. Cook meat in large nonstick skillet on medium heat 4 to 5 min.
4. on each side or until browned on both sides.
5. Transfer to plate; cover to keep warm.
6. Melt butter in same skillet.
7. Add shallots; cook and stir 2 min.
8. or until golden brown.
9. Add broth and sherry; stir.
10. Simmer on medium-high heat 5 to 6 min.
11. or until sauce is reduced to about 1/4 cup, stirring after 3 min.
12. Stir in sour cream and mustard; cook and stir on medium-low heat 2 min.
13. or until sauce is thickened.
14. Serve meat topped with sauce and parsley.

pork tenderloin, black peppercorns, butter, shallots, chicken broth, sherry, s, poupon, parsley

Taken from www.kraftrecipes.com/recipes/pork-medallions-au-poivre-187847.aspx (may not work)