Creamy Dijon Pork Tenderloin

Slightly tangy, slighty spicy.

• 1 lb. Pork Tenderloin
• Salt and Pepper to taste
• 1 1/2 tbl butter
• 1 1/2 tbl all purpose flour
• 1 cup water
• 1 chicken bullion cube
• 2 tbl fat free sour cream

1. Add the bullion to the water and microwave for 1 minute. Stir to combine.
2. Slice the pork tenderloin into approximately 1/2" slices
3. Lightly salt and pepper both sides of the pork
   
   
4. Sautee the sliced tenderloin over medium high heat in a sprayed pan for 2-3 minutes per side
   
   
5. Remove the pork to a plate and keep warm
6. Add butter to the pan, let melt, and scrape the frond, mixing into the butter
   
   
7. Add the flour to the pan and mix into the butter. Let cook for about a minute to create a light roux.
8. Add the bullion/water mix to the flour and stir and heat until the mixture starts to thicken.
   
   
9. Add the dijon mustard and sour cream and stir to mix.
10. Add the tenderloin slices back into the creamed mustard mixture and heat.

Serves 3, 7 WW points plus per serving