Tenderloins with Cream Sauce

Oxmoor House
6 servings.


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Vegetable cooking spray
2 (3/4-pound) pork tenderloins
3/4 cup 1% low-fat milk
1 1/2 tablespoons all-purpose flour, divided
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/4 cup nonfat sour cream
1/8 teaspoon pepper
Fresh rosemary sprigs (optional)


Prep: 12 Minutes
Cook: 25 Minutes

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Insert meat thermometer into thickest part of one tenderloin, if desired. Place tenderloins on rack. Grill, covered, 25 to 30 minutes or until meat thermometer registers 160°, turning occasionally.

Combine milk and 1 tablespoon flour in a saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and wine; remove from heat. Combine remaining 1 1/2 teaspoons flour and sour cream; add to milk mixture, stirring well. Stir in pepper. Serve with tenderloins. Garnish with rosemary, if desired.

Created date

August 2009

Nutritional Information

Calories 188
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.1 g
Carbohydrate 4.3 g
Fiber 0.1 g
Cholesterol 86 mg
Iron 0.0 mg
Sodium 307 mg
Calcium 0.0 mg