Pork Tenderloin with Wine Sauce
TAKES: 25 min. • MAKES: 2 servings
Here’s a fast and easy meal that’s as big on flavor as it is low in fat and calories. I like to serve it with fresh green beans and mashed potatoes for a complete, satisfying dinner.
—Nancy LaVoice, Wexford, PA
1 pork tenderloin (³/4 lb.)
1 tsp. canola oil
1 tsp. butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional
reduced-sodium beef broth
1/4 tsp. Dijon mustard
1/4 tsp. dried thyme
1/₈ tsp. dried rosemary, crushed
1. Cut pork into 2-in. slices; flatten to 11/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until the meat is no longer pink. Remove and keep warm.
2. Add broth to the pan, scraping to loosen the browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
PER SERVING 259 cal., 10g fat (3g sat. fat), 100mg chol., 159mg sod., 1g carb. (0 sugars, 0 fiber), 34g pro.
Diabetic exchanges: 5 lean meat, 1 fat.