The cover of the Food & Wine section March 20 will feature new flavors with beef brisket for Passover. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
3/4 pound pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons low-fat, plain yogurt
2 tablespoons reduced-fat mayonnaise
Olive oil spray
Salt and freshly ground pepper
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Remove visible fat from pork. Cut tenderloin almost in half lengthwise and open like a book. Cut it in half crosswise to make 2 portions.
Mix the mustard with the yogurt and mayonnaise, and set aside.
Spray the same skillet that is used for the pasta vegetables with olive oil spray. Place over medium-high heat and add the pork. Saute 2 minutes, turn, add salt and pepper to taste to the cooked side and saute 3 more minutes. A meat thermometer should read 145 degrees.
Remove pork to a plate. Add sauce to the skillet and stir to dissolve brown bits. Spoon sauce over pork. Makes 2 servings.
Per serving: 275 calories (37 percent from fat), 11.3 g fat (2.2 g saturated, 4.4 g monounsaturated), 108 g cholesterol, 37.3 g protein, 3.5 g carbohydrates, 0.5 g fiber, 382 mg sodium.
From: The Miami Herald