| 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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