I didn't rate this 5 stars because I changed a few things in the recipe, but it was a great jumping off point.
1) as another reviewer suggested, I brined the pork first for about 1.5/2 hours;
2) instead of shallot, I used onions;
3) instead of brandy, I used red wine (zinfandel);
and 4) instead of sour cream, I used nonfat plain greek yogurt.
It turned out AWESOME! Very different than anything I've ever made before and a great addition to my repertoire. The sauce is a beautiful purple color because of the wine and it went perfectly with the purple onions I used. The wine needs a little longer to reduce than the recipe suggests with brandy otherwise it ends up being a bit more liquidy than the picture (but still tasty!).