Tenderloins with Cream Sauce |
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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
2 (3/4-pound) pork tenderloins |
3/4 cup 1% low-fat milk |
1 1/2 tablespoons all-purpose flour, divided |
3 tablespoons dijon mustard |
2 tablespoons dry white wine |
1/4 cup nonfat sour cream |
1/8 teaspoon pepper |
fresh rosemary sprigs (optional) |
Directions:
1. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Insert meat thermometer into thickest part of one tenderloin, if desired. Place tenderloins on rack. Grill, covered, 25 to 30 minutes or until meat thermometer registers 160°, turning occasionally.
2. Combine milk and 1 tablespoon flour in a saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and wine; remove from heat. Combine remaining 1 1/2 teaspoons flour and sour cream; add to milk mixture, stirring well. Stir in pepper. Serve with tenderloins. Garnish with rosemary, if desired.
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