2 Teaspoons Sweet Paprika 1 Teaspoon Mustard Powder 2 Tablespoons Brown Sugar 1 teaspoon Garlic Salt 16 oz Pork Tenderloin 1 medium onion Finely Chopped 2 Cloves minced Garlic 1 Teaspoon olive oil 1 Cup dry white wine 1/2 cup fat free sour cream 1 1/2 teaspoons whole grain mustard 2 teaspoons fat free mayonnaise 1 teaspoon chopped fresh thyme 1/2 teaspoon sugar (optional)
Method
Preheat the oven to 375 degrees. Put the first four ingredients in a bowl and stir to combine. Rub the pork tenderloin with the spice mix and refrigerate for twenty minutes. Place the pork in a roasting pan and bake until the pork reaches 170 degrees and the potato is brown and crispy (about 40 minutes). When the pork is done remove from the oven and leave to rest for five to ten minutes.
Add the olive oil to a pan along with the garlic and onions and fry until transparent. Add the white wine and cook until reduced to 1/3 cup (about 10 minutes). Add the mustard, sour cream and mayonnaise and simmer until thickened. Add the chopped Thyme and sugar if required.
When the pork has rested slice into thin slices, and put on a serving platter, cover with sauce and serve.
