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)
How to Make It
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.
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.
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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