Tangy sour cream sauce over garlic-and-thyme-rubbed pork tenderloins is irresistible. Serve with a rich side of gingery sweet potatoes.
In saucepan, combine boxes of potatoes, one glaze packet (discard second packet), water, ginger, cayenne and salt. Cover; cook over medium-high 15 minutes, until tender. Break up with masher. Add cream; mash. Keep warm.
In cup, mix thyme, 1 teaspoon oil, garlic, salt and pepper. Rub over tenderloins. In large skillet, heat remaining 1 tablespoon oil over medium-high. Add tenderloins; sear 3 minutes per side, until browned. Reduce heat to medium-low. Cover skillet with foil; cook, turning tenderloins over once, 8 to 10 minutes (internal temperature 160 degrees F). Remove pork to platter; tent with foil.
Add wine to skillet, scraping up bits from bottom. Increase heat to medium-high; simmer 2 minutes, until slightly reduced. Whisk in mustard; cook 1 minute. Remove from heat. Whisk in sour cream.
Slice tenderloins and serve with sauce and sweet potatoes. Makes 6 servings.