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Pork Tenderloin w/ Wine Sauce (2)

Source of Recipe

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Pork Tenderloin w/ Wine Sauce (2)

Cooking for 2 Winter 2007
Not yet rated.
Exchanges
Prep/Total Time: 25 min.
MAKES: 2 servings

“Here’s a fast and easy, great-tasting meal for someone special,” says Nancy LaVoice in Wexford, Pennsylvania. “And it’s as big on flavor as it is low in fat and calories!” NANCY’S TIP. I like to serve this with fresh green beans and mashed potatoes…instant company fare!

Ingredients:
• 1 pork tenderloin (3/4 pound)
• Dash pepper
• 1 teaspoon canola oil
• 1 teaspoon butter
• 1/4 cup reduced-sodium beef broth
• 1/4 cup dry red wine or additional reduced-sodium beef broth
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rosemary, crushed

Directions:
1. Cut pork into 2-in. slices; flatten to 1-1/2-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 meat is no longer pink. Remove and keep warm.

2. Add broth to the pan, scraping to loosen 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.

5 ounces cooked pork with 2-1/2 teaspoons sauce equals 259 calories, 10 g fat (3 g saturated fat), 100 mg cholesterol, 159 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. ++++ Diabetic Exchanges: 5 lean meat, 1 fat.