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Pork- Pork Tenderloin Cutlets with Mustard Cream

List of Ingredients

2 pork tenderloins (each 3/4 to 1 pound), fat trimmed
About 1/2 teaspoon salad oil
1 pound mushroooms, rinsed and sliced thinly
2 tablespoon minced shallots or green onion
3 cloves garlic, minced or pressed
2 tablespoon balsamic vinegar
1/2 cup liquid nonfat, nondairy creamer or whipping cream
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rubbed sage leaves
1 tablespoon lemon juice
1/4 teaspoon sugar
About 1/4 cup minced chives or green onion tops
Salt and pepper


Recipe

Cut tenderloins across the grain into 1-inch-thick slices. Place pieces of meat well apart between sheets of plastic wrap. Pound firmly and gently with a flat mallet until meat is evenly about 1/4 thick; if making ahead, roll up meat in plastic wrap and seal in a plastic bag. Chill up to 1 day.
Rub bottom of a nonstick 10- to 12-inch frying pan with a light coating of oil. Place pan over medium-high heat; add mushrooms, shallots, garlic and vinegar; stir often until mushroom liquid evaporates and slices begin to brown lightly, 10 to 12 minutes. Pour from pan into a container and keep warm.
Rub pan bottom lightly with more oil and place over high heat. When pan is hot, fill with some of the pork (do not crowd). Turn pieces just as edges turn white; cook until no longer pink in center (cut to test) about 1 1/2 minutes to 2 minutes total. As cooked, transfer pork to container with mushroooms. Repeat until all the pork is cooked.
To pan, add the creamer, mustard, Worcestershire, sage, lemon juice, and sugar. Stir over high heat until boiling vigorously; drain any liquid from pork and mustrooms into pan and return to a boil. Remove sauce from heat. Quickly arrange on warm dinner plates equal portions of the meat with mushrooms on top. Pour sauce over servings and sprinkle with chives. Season to taste with salt and pepper. Serve 6 to 8.
Per serving 141 cal. (24 percent from fat)19 g protein, 3.8 g fat (1 g sat), 5.6 g carbo., 226 mg sodium, 55 mg chol.
Sunset Sept. 1995