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Pork Tenderloin with Wine Sauce

Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

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

  • 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.
  • 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.
Nutrition Facts
5 ounces cooked pork: 259 calories, 10g fat (3g saturated fat), 100mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

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