Braised Pork Tenderloin (July 2008)
Ingredients:
- 1 ½ cups chopped leaks
- 1 cup white wine
- 1 tablespoon Dijon mustard
- Brown sugar artificial sweetener (1 teaspoon equivalent)
- 2 garlic cloves, minced
- ¼ tablespoon ground thyme
- 1 tablespoon prepared horseradish
- Salt and pepper to taste
- 1 pound lean pork tenderloin
- Cooking spray
1. In a large bowl, combine leeks, ½ cup of wine, mustard, sweetener, garlic, thyme, horseradish, salt, and pepper and pour into a large zip-top plastic bag.
2. Add pork tenderloin to bag, seal it, and shake to coat completely. Chill in refrigerator for 2 ½ hours.
3. Remove pork from bag, reserving marinade. Coat bottom of large nonstick skillet with cooking spray and heat until hot but not smoking. Sear pork for 2 minutes on each side.
4. Pour remaining ½ cup of wine into reserved marinade in bag, shake well, and pour over pork.
5. Lower heat to medium-low, cover skillet, and braise for 15-20 minutes, until pork is cooked through. Remove pork, slice thin, and keep warm.
6. Simmer sauce for 3 minutes to reduce slightly.
Makes 4 servings.
Nutrition Information:
- Calories: 233.74
- Protein: 24.31g
- Fat: 7.81g
- Carbohydrates: 7g
- Cholesterol: 0.08mg
- Fiber: 0.77g
- Sodium: 125.84mg
