| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Recipe by: Better Homes and Gardens - 1/90
Posted to Digest eat-lf.v097.n037 by <ebburtis@ix.netcom.com> on Feb 7, 97.
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