Pork au Poivre

Adapted from Cooking Light, June 2001
4 servings (3 ounces pork and 2 tablespoons sauce)
Sautéed mushrooms go great with this.

1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
1 teaspoon 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

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 152(32% from fat); FAT 5.4g (sat 1.3g,mono 2.7g,poly 0.5g); IRON 2.1mg; CHOLESTEROL 74mg; CALCIUM 18mg; CARBOHYDRATE 1.9g; SODIUM 303mg; PROTEIN 24.5g; FIBER 0.5g


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