Grilled Tenderloin with Cream Sauce

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 0.0%
  • Fat: 5.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.1g
  • Carbohydrate: 4.3g
  • Fiber: 0.1g
  • Cholesterol: 86mg
  • Iron: 0.0mg
  • Sodium: 307mg
  • Calcium: 0.0mg

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)

Preparation

  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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