Pepper Crusted Pork Loin With Sour Cream And Onion Sauce

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2 pork tenderloins (3/4 pound each)

3 tablespoons prepared mustard

1 Tablespoon Italian seasoning

2 teaspoons freshly cracked pepper

1/4 teaspoon salt

1 Tablespoon butter

1 Tablespoon olive oil

1 small onion, thinly sliced and separated into rings

1 cup chicken broth

2 Tablespoons corn starch

1 cup Breakstone’s Sour Cream

1 pinch salt

1 teaspoon freshly cracked black pepper

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