Notes: Nicole Perzik uses evaporated low-fat milk instead of cream in this fruit sauce to impart richness without extra calories. For an extra-lean sauce, omit the evaporated milk and add another 1/4 cup fat-skimmed chicken broth in step 4. Serve the pork with tiny red thin-skinned potatoes and hot cooked broccoli.
1 pork tenderloin (about 1 lb.)
1/2 teaspoon salad oil
2 tablespoons Dijon mustard
1/2 cup dry white wine
1/2 cup fat-skimmed chicken broth
1/2 cup pitted prunes
1/4 cup evaporated low-fat milk
1 teaspoon cornstarch
Salt and pepper
How to Make It
Trim and discard fat from tenderloin. Rinse meat and pat dry.
Pour oil into a 10- to 12-inch nonstick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. When oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total. Remove from heat and spread mustard evenly all over meat.
Put pan with pork in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 18 to 25 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes.
While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift prunes from pan and arrange around pork. Mix evaporated milk and cornstarch until smooth; add to pan and stir until sauce boils. Add salt and pepper to taste. Pour into a small bowl.
Cut pork diagonally into 1/2-inch-thick slices. Serve with sauce and salt and pepper to add to taste.
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