1poundPeppercorn Pork Tenderloin,
2tablespoonsdry white wine,
1tablespoonfresh lemon juice,
1/2cupH-E-B Heavy Whipping Cream,
1Heat a 12-inch nonstick skillet over Medium-High heat 3 minutes.
2Meanwhile, cut tenderloin crosswise into 1/2-inch thick slices.
3Spray skillet with nonstick spray; cook pork in skillet 3 minutes per side. Remove pork to a plate and cover to keep warm.
4Pour chicken broth, wine, and lemon juice into skillet; stir to loosen and combine any browned bits left in bottom of skillet. Boil 1 minute.
5Add cram and boil 5 more minutes until thickened slightly. Serve sauce over pork
No Nutritional Information Available