Pork au Poivre

Total time: 27 minutes

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)

Ingredients

• 1  pound  pork tenderloin, trimmed
• 1  tablespoon  coarsely ground black pepper
• 2  teaspoons  olive oil
• Cooking spray
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/2  cup  dry red wine
• 1  teaspoon  Dijon mustard
• 1  teaspoon  tomato paste
• 1/4  teaspoon  salt

Preparation

Preheat oven to 425°.

Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.

Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).

Nutritional Information

Calories:

162 (32% from fat)

Fat:

5.7g (sat 1.3g,mono 2.9g,poly 0.5g)

Protein:

24.5g

Carbohydrate:

1.9g

Fiber:

0.5g

Cholesterol:

74mg

Iron:

2.1mg

Sodium:

303mg

Calcium:

18mg