1 lb. pork tenderloin
2 tbsp. butter
1 tbsp. fresh sage or 1 tsp. dried
1/2 c. dry white wine
4 tsp. Dijon
1/2 c. sour cream

Season pork lightly with salt and pepper. Melt butter in skillet; stir in chopped sage. Add pork and brown well on all sides. Add wine and reduce heat to low - cover and cook about 45-50 minutes or until 170 degrees.

Remove pork and wrap in foil. Blend mustard into juices then add sour cream and boil until thickened, about 10 minutes. Slice pork in 1/2 inch thick pieces and pour sauce over them.