Food TV: Inspiring Healthy Cooking
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Recipes for Inspiring Healthy Cooking continued...
From The New Holly Clegg Trim & Terrific
Cookbook (Running Press, April 2006). Republished with permission from the
Pork Au Poivre
WebMD Weight Loss Clinic Members: Journal one serving as 4
oz. lean and moderate fat meat with 1 teaspoon sauce.
1 1/4-pound pork tenderloin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup low sodium chicken broth
1/2 cup dry red wine
Salt to taste
- Slice tenderloin lengthwise, being careful not to cut through to other
side. Split meat into one large, flat piece.
- Spread mustard over both sides of the meat and rub in pepper, pressing
gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and
cook for about 10 minutes or until meat thermometer reads 155 degrees, turning
- Transfer meat to a plate and tent with foil to keep it warm. Add chicken
broth and wine to pan and cook over medium-high heat, scraping up any bits that
have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is
reduced to about 1/2 cup.
- Pour sauce over meat, season with salt, and serve.
Yield: Four 4-oz. servings
Per serving: 235 calories; 10 grams fat; 3 grams sat fat; 30
grams protein, and 2 grams carbohydrates.
Recipe republished with permission from Ellie Krieger, RD,
host of Food Network's Healthy Appetite.