Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Pork au Poivre - low fat, low carb

This recipe was posted on Mimi's cyber-kitchen.com, by Terrytx.
It is very good.





List of Ingredients



• 1 lb. pork tenderloin
  
• 1 tablespoon coarsely ground black pepper
  
• 2 teaspooons olive oil
  
• 1/2 cup fat-free, low sodium, chicken broth
  
• 1/2 cup dry red wine
  
• 1 teaspoon dijon mustard
  
• 1 teaspoon tomato paste
  
• salt to taste
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pord flat. Sprinkle each side with pepper. Heat oil in a large ovenproof skillet or pan . Add pork, cook for 3 minutes on each side. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 160 degrees. Remove from pan, keep warm.
   
3. Add broth and remaining ingredients to pan, stir well with a whisk. Bring to boil over medium heat and cook til reduced to 1/2 cup.
   






Final Comments


Yield, 4 servings (serving size; 3 oz. pork and 2 tablespoons sauce). 162 calories, 5.7 g. fat, 24.5 g protein, 1.9 g carb, 74 mg cholesteral, 303 mg. sodium.