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Light Pork Tenderloins with Mustard Sauce

Yield 6 servings.

Ingredients

  • 2 (3/4-pound) pork tenderloins
  • 12 (2-inch) fresh thyme sprigs
  • 2 tablespoons brandy, divided
  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced onion
  • 1 tablespoon brown sugar
  • 1 cup halved seedless red grapes
  • 1 cup canned no-salt-added chicken broth, undiluted
  • 1 1/2 tablespoons coarse-grained mustard
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Nutrition Information

  • calories 202
  • caloriesfromfat 28 %
  • fat 6.2 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.5 g
  • carbohydrate 8.7 g
  • fiber 0.0 g
  • cholesterol 83 mg
  • iron 0.0 mg
  • sodium 212 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise. Place thyme sprigs evenly on tenderloins.

  2. Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well. Pour over tenderloins, and wrap securely. Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired. Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°. Remove tenderloins from foil; remove and discard thyme sprigs. Transfer tenderloins to a serving platter, and keep warm.

  3. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion. Saute until tender. Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well. Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.

  4. To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.

Light and Luscious