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Pork au Poivre

Cooking Light





List of Ingredients



• 1 pound pork tenderloin, trimmed
  
• 1 tablespoon coarsely ground black pepper
  
• 2 teaspoons olive oil
  
• cooking spray
  
• 1/2 cup fat-free less-sodium chicken broth
  
• 1/2 cup dry red wine
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon tomato paste
  
• 1/4 teaspoon salt
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side with 1 1/2 teaspoons pepper. Heat oil in a large ovenproff skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place pan in oven, and bake at 425 for 12 minutes or until meat thermometer registers 160 degrees (slightly pink). Remove from pan; keep warm.
   
   
3. Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (about 3 minutes).
   
   
4. Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce). 162 cal, 5.7g fat, 24.5g pro, 1.9g carb, 74mg chol, 303mg sod.