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Tenderloins with Cream Sauce

Prep time 12 mins
Cook time 25 mins
Yield 6 servings.

Ingredients

  • Vegetable cooking spray
  • 2 (3/4-pound) pork tenderloins
  • 3/4 cup 1% low-fat milk
  • 1 1/2 tablespoons all-purpose flour, divided
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 1/4 cup nonfat sour cream
  • 1/8 teaspoon pepper
  • Fresh rosemary sprigs (optional)

Nutrition Information

  • calories 188
  • caloriesfromfat 25 %
  • 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. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Insert meat thermometer into thickest part of one tenderloin, if desired. Place tenderloins on rack. Grill, covered, 25 to 30 minutes or until meat thermometer registers 160°, turning occasionally.

  2. Combine milk and 1 tablespoon flour in a saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and wine; remove from heat. Combine remaining 1 1/2 teaspoons flour and sour cream; add to milk mixture, stirring well. Stir in pepper. Serve with tenderloins. Garnish with rosemary, if desired.

Cooking Light The Lazy Gourmet