1 (1lb) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 8oz package button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup fat-free, lower-sodium chicken broth
1/4 cup creme fraiche or sour cream
2 teaspoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley

1 (1lb) pork tenderloin, trimmed 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided 1 8oz package button mushrooms, thinly sliced 3 garlic cloves, minced 2 tablespoons white wine vinegar 1 cup fat-free, lower-sodium chicken broth 1/4 cup creme fraiche or sour cream 2 teaspoons Dijon mustard 3 tablespoons chopped fresh flat-leaf parsley

1. Place a small roasting pan in oven. Preheat oven to 425.
2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425 for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.
3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic, and saute 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in creme fraiche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Ganrish with parsley.