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From The New Holly Clegg Trim & Terrific Cookbook (Running Press, April 2006). Republished with permission from the publisher.

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 once.
  • 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.

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Reviewed on November 03, 2006

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