- Difficulty: Easy
- Servings: 4 (each about 4 ounces)
- Nutritional Information (per serving): 235 calories; 10 g total fat; 3 g saturated fat; 2 g carbohydrates; 30 g protein
- Total Time: 25 minutes
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
Ingredients
- 1 1/4 pounds pork tenderloin
- 1 teaspoon Dijon mustard
- 1 tablespoon black peppercorns, coarsely ground or crushed
- 2 teaspoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry red wine
- Salt, to taste
Instructions
- Slice the tenderloin lengthwise without cutting all the way through so it opens into one large, flat piece. Spread the Dijon mustard over both sides, then press the crushed peppercorns onto the surface. Cut the meat crosswise into 4 equal portions.
- Heat the olive oil in a large skillet over medium heat. Add the pork and cook about 10 minutes, turning once, until an instant-read thermometer registers 155F. Transfer the pork to a plate and tent loosely with foil to keep warm.
- Increase heat to medium-high and pour the chicken broth and red wine into the skillet, scraping up any browned bits. Simmer 810 minutes until the sauce reduces to about 1/2 cup. Spoon the sauce over the pork, season with salt to taste, and serve immediately.
Eating Healthy in 2009. Copyright 2005, Ellie Krieger, All Rights Reserved.
