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Pre heat oven to 400.
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Melt butter and olive oil in a cast iron skillet large enough for the tenderloin.
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Add sage leaves and sauté on medium heat for about 10 minutes, until crisp but not burned or breaking apart. Gently remove with tongs and place on paper towel.
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Pat pork dry grind salt and pepper on all sides.
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Heat sage infused butter and oil on high heat and add the pork. Sear on all sides for a total of about 10 minutes.
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Place pork in the oven and continue to cook another 10 minutes or until internal temperature reaches 150 for medium well.
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Remove pork from skillet and loosely tent with aluminum foil for 5 minutes.
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Let skillet cool somewhat and add white wine. Stir to gather up any brown bits.
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Add Dijon mustard and stir to incorporate.
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Reduce heat and add the sour cream. Do not boil after adding the sour cream.
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Slice tenderloin and place on a serving platter. Drizzle Creamy Mustard over top and garnish with sage leaves.
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Serve immediately.