Pork Tenderloin with Wine Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âHereâs a fast and easy, great-tasting meal for someone special,â says Nancy LaVoice in Wexford, Pennsylvania. âAnd itâs as big on flavor as it is low in fat and calories!â NANCYâS TIP. I like to serve this with fresh green beans and mashed potatoesâ¦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. Yield: 2 servings.
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