- 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
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