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Grilled Tenderloin with Cream Sauce

Photo: Oxmoor House
Yield 6 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

Ingredients

  • 2 (3/4-pound) pork tenderloins
  • Cooking spray
  • 3/4 cup 1% low-fat milk
  • 1 1/2 tablespoons all-purpose flour
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dry white wine or low-sodium chicken broth
  • 1/4 cup fat-free sour cream
  • 1/8 teaspoon pepper
  • Fresh rosemary sprigs (optional)

Nutrition Information

  • calories 188
  • caloriesfromfat 0.0 %
  • 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

How to Make It

  1. Prepare grill.

  2. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Place tenderloins on grill rack coated with cooking spray. Grill, covered, 25 to 30 minutes or until meat thermometer registers 160°, turning occasionally.

  3. Combine milk and flour in a saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and wine; remove from heat. Stir in sour cream and pepper.

  4. Cut tenderloins into 1/4-inch-thick slices, and serve with cream sauce. Garnish with rosemary sprigs and serve with grilled vegetables, if desired.

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