| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork tenderloin |
| 1/2 |
t |
Lemon pepper |
|
|
Vegetable oil spray |
| 1/3 |
c |
Plain nonfat yogurt |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Water |
| 1 |
T |
Cornstarch |
| 1 |
t |
Beef bouillon |
| 4 |
oz |
Canned sliced mushrooms |
|
|
drained |
| 2 |
T |
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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