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Roll pork tenderloin in pepper to coat. Place in flameproof roasting pan. Bake in preheated 350F oven 30-40 minutes until cooked through and internal temperature registers 160 degrees. Pour off fat in pan. Add wine. Place pan on burner over high heat; cook, scraping up browned bits, 1 minute. Add broth, cook, stirring to reduce liquid by half, 10 minutes. Remove from heat. Combine sour cream and mustard. Stir into pan. Slice pork, serve with sauce. Recipe by: Womans Day Posted to recipelu-digest Volume 01 Number 194 by Nancy Pallotta
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|Serving Size: 1 Serving (1280g)|
|Recipe Makes: 1|
|Calories from Fat: 411 (30%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 680.1mg||209 %|
|Sodium 1699.5mg||59 %|
|Potassium 4265.6mg||112 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7.2g|
|Protein 214.3g||306 %|
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Calories per serving: 1379
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