Yield: 4 Servings
|¾ pounds||Pork tenderloin|
|½ teaspoon||Lemon pepper|
|Vegetable oil spray|
|⅓ cup||Plain nonfat yogurt|
|¼ cup||Dry white wine|
|1 teaspoon||Beef bouillon|
|4 ounces||Canned sliced mushrooms, drained|
|2 tablespoons||Chopped green onions|
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.