8Ingredients
220Calories
20Minutes

Cooking Light

Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork tenderloin (cut crosswise into 8 slices)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 teaspoon ground black pepper (freshly)
  • 1 1/2 tablespoons whole grain dijon mustard (such as Maille)
  • 1 tablespoon unsalted butter
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour

Directions

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
  2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.

NutritionView more

220Calories
Sodium17%DV400mg
Fat18%DV12g
Protein49%DV25g
Carbs1%DV2g
Fiber0%DV0g

PER SERVING *

Calories220Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat3.5g18%
Trans Fat
Cholesterol80mg27%
Sodium400mg17%
Potassium500mg14%
Protein25g49%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber0g0%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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