Side Pannel
Mushroom-Sauced Pork
Ingredients List
- 3/4 lb Pork tenderloin
- 1/2 ts Lemon pepper
- Vegetable oil spray
- 1/3 c Plain nonfat yogurt
- 1/4 c Dry white wine
- 1/4 c Water
- 1 tb Cornstarch
- 1 ts Beef bouillon
- 4 oz Canned sliced mushrooms,
- -drained
- 2 tb Chopped green onions
Directions
Cut pork croswise into 8 slices. Place each slice between 2 sheets of
plastic wrap. Using the flat side of a meat mallet, pound slices to 1/4"
thickness; sprinkle with lemon pepper.
Spray a skillet with nonstick spray. Heat over medium-high heat. Add pork
to skillet and cook for 4 minutes. Turn pork over and cook 2 to 4 minutes
more until no more pink remains. Transfer to serving platter; cover and
keep warm.
For sauce, combine yogurt, wine, water, cornstarch, and bouillon; add to
skillet along with mushrooms and onion. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Serve sauce over pork.
Per serving: 139 Calories; 3g Fat (22% calories from fat); 20g Protein; 5g
Carbohydrate; 56mg Cholesterol; 229mg Sodium
plastic wrap. Using the flat side of a meat mallet, pound slices to 1/4"
thickness; sprinkle with lemon pepper.
Spray a skillet with nonstick spray. Heat over medium-high heat. Add pork
to skillet and cook for 4 minutes. Turn pork over and cook 2 to 4 minutes
more until no more pink remains. Transfer to serving platter; cover and
keep warm.
For sauce, combine yogurt, wine, water, cornstarch, and bouillon; add to
skillet along with mushrooms and onion. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Serve sauce over pork.
Per serving: 139 Calories; 3g Fat (22% calories from fat); 20g Protein; 5g
Carbohydrate; 56mg Cholesterol; 229mg Sodium
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