Pork tenderloin, seasoned with Dijon-style mustard and pepper, creates a healthy entree that has only 230 calories.

Source: Midwest Living
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Ingredients

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Directions

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  • Trim fat from pork. Cut the tenderloin crosswise into eight 3/4-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to form 1/2-inch-thick medallions. Remove plastic wrap. Place medallions on a platter and sprinkle with seasoned pepper.

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  • Coat an unheated large nonstick skillet with cooking spray. Place skillet over medium heat. Add pork medallions. Cook for about 3 minutes per side. Remove meat from skillet; cover with foil and keep warm.

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  • In the same skillet, cook mushrooms for 3 minutes, stirring occasionally, to brown slightly. Carefully add broth, mustard and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

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  • In a small bowl, combine the water and cornstarch. Stir into the mushroom mixture. Cook and stir until the mixture is thickened and bubbly; cook and stir for 2 minutes more.

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  • Add pork medallions to the mushroom sauce in the skillet; heat through. Transfer to a serving platter. Serve with rice or pasta. Garnish with parsley, if you like. Makes 4 servings.

Nutrition Facts

230 calories; 4 g total fat; 1 g saturated fat; 55 mg cholesterol; 242 mg sodium. 26 g carbohydrates; 1 g fiber; 22 g protein; 0 IU vitamin a; 1 mg vitamin c; 20 mg calcium; 2 mg iron;

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