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Pork with Mushrooms in Mustard Sauce

User Rating 2 Star Rating (1 Review)

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Pork with Mushrooms in Mustard Sauce

Pork with Mushrooms in Mustard Sauce

Fiona Haynes
This is an easy dish to make any night of the week, but it's also nice enough to serve on a special occasion. Pork tenderloin is about as lean as skinless chicken breast, so it makes a nice alternative to the usual 'white meat.' Serve with your favorite vegetables.

Ingredients:

  • 1 pound pork tenderloin
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 8 ounce pack sliced mushrooms
  • 1 tbsp flour
  • 1/3 cup dry white wine
  • 1 tbsp Dijon mustard
  • 3/4 cup fat-free, low-sodium chicken broth

Preparation:

Trim pork tenderloin of fat and remove silver skin with a sharp knife.

Slice tenderloin into 8 rounds

Heat oil in large skillet on medium high heat.

Flatten each pork medallion before adding to the skillet. Season with a pinch of Kosher salt and freshly ground pepper as desired.

Cook 3 minutes, then turn over and cook 2 minutes the other side.

Remove from skillet and place on a plate. Add shallots and mushrooms to the skillet and cook on medium-low for 4-5 minutes, until mushrooms begin to soften.

Add white wine and stir mushrooms and shallots to deglaze the skillet.

Once the wine has all but evaporated, add the mustard and broth. Bring to a boil, then simmer until sauce is reduced by about half.

Return pork medallions to the pan, and cook for 3-4 minutes, spooning sauce over meat.

Serve two medallions with sauce.

Per serving: Calories 191, Calories from Fat 67, Total Fat 7.5g (sat 1.8g), Cholesterol 72mg, Sodium 72mg, Carbohydrate 5.2g, Fiber 1g, Protein 25.7g

User Reviews

Reviews for this section have been closed.

 2 out of 5
Good enough, but nothing special., Member gallbladderTracy

Filling and tasty enough, but the pork tenderloin is a little tough fixed this way. I wish the sauce had a stronger flavor. I will try adapting it somehow.

3 out of 4 people found this helpful.

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