Mushroom-sauced pork

4 Servings

Ingredients

QuantityIngredient
¾poundsPork tenderloin
½teaspoonLemon pepper
Vegetable oil spray
cupPlain nonfat yogurt
¼cupDry white wine
¼cupWater
1tablespoonCornstarch
1teaspoonBeef bouillon
4ouncesCanned sliced mushrooms, drained
2tablespoonsChopped green onions

Directions

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 ¼" 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@...> on Feb 7, 97.