“Here’s a fast and easy, great-tasting meal for someone special,” says Nancy LaVoice in Wexford, Pennsylvania. “And it’s as big on flavor as it is low in fat and calories!” NANCY’S TIP. I like to serve this with fresh green beans and mashed potatoes…instant company fare!
- 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
- 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. Yield: 2 servings.
Originally published as Pork Tenderloin with Wine Sauce in Cooking for 2 Winter 2007, p48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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