Pork Ten­der­loin with Wine Sauce

TAKES: 25 min. • MAKES: 2 serv­ings

Simple & Delicious - - RECIPE INDEX -

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.)

Dash pep­per

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.

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