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I don't eat pork very often, but when I do, I choose a lean ground pork for the recipe, or my personal favorite, pork tenderloin! Tenderloin is one of the leanest cut of the meat. 3 oz. of pork tenderloin can offer up to 22 grams of protein!

I personally choose a Niman Ranch pork tenderloin - they promote fresh, humanely raised pork that is fed a 100% vegetarian diet with no hormones or antibiotics. However, any pork tenderloin you choose will work for this recipe.

Just make sure when cooking it reaches the internal temperature of 145 degrees Fahrenheit.

Preheat your oven to 350. On a plate or in a dish, coat your entire pork tenderloin with fresh ground pepper. Place your tenderloin in a heated cast iron skillet and sear every side. Once seared, place the skillet in your oven for about 30 minutes (or longer depending on the size of your tenderloin). Make sure it reaches an internal temperature of 145.

Remove from the oven and place your tenderloin aside to rest. While that's resting, place your skillet back on your stovetop on med-high heat. You want to keep any drippings or pieces of pork in the skillet. Pour in your white wine and cook down for around 1 minute. This will help to deglaze. Add the chicken broth and continue to stir and cook down the liquid in the skillet for around 5-10 minutes.

Once you've cooked down about 1/2 the liquid, add your sour cream and Dijon mustard. Take off the heat, and stir through to complete your sauce.

Slice your pork tenderloin, serve with your sauce and voila! Enjoy this delicious meal!