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Prep and Cook time: 40 minutes
Makes: 4 servings
Fill the dinner plates with buttered brussels sprouts and a quick-fix box of Basmati Almond Pilaf. For dessert, stretch the French theme a bit further and treat yourself to chocolate éclairs from your store's bakery.
Ingredients
1 pork tenderloin (about 1 lb.)
1/2 teaspoon Olive Oil
2 tablespoons Dijon Mustard
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup pitted dried plums
1/4 cup evaporated low-fat milk
1 teaspoon cornstarch
Salt and pepper
Instructions
1. Preheat oven to 400°. Trim and discard fat from tenderloin. Rinse
meat and pat dry.
2. Pour oil into a 10- to 12-inch nonstick frying pan (with ovenproof
handle) over high heat, tilting pan to coat bottom. When oil is hot, add
tenderloin and turn as needed to brown on all sides, about 4 minutes
total. Remove from heat and spread mustard evenly all over meat.
3. Put pan with pork in oven; bake until a thermometer inserted in center
of thickest part of meat reaches 155°, 18 to 25 minutes. Transfer
tenderloin to a rimmed platter and let stand 5 minutes.
4. While pork stands, add wine, broth, and dried plums to unwashed frying
pan. Stirring to release browned bits, boil over high heat for 1 minute.
With a slotted spoon, lift dried plums from pan and arrange around pork on
platter. Mix evaporated milk and cornstarch until smooth; add to pan and
stir until sauce boils. Add salt and pepper to taste.
5. Cut pork diagonally into 1/2-inch-thick slices. Serve with sauce. Add
salt and pepper to taste.
Nutritional Information
Per serving: 223 cal., 18% (41 cal.) from fat; 24 g protein; 4.6 g fat (1.4 g sat.); 15 g carbo (1.4 g fiber); 265 mg sodium; 71 mg chol.
