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Pork Tenderloin with Wine Sauce Recipe

Pork Tenderloin with Wine Sauce Recipe

“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!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

5 ounces cooked pork with 2-1/2 teaspoons sauce equals 259 calories, 10 g fat (3 g saturated fat), 100 mg cholesterol, 159 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.