"This is a recipe that can make a great addition to any special gatherings and easy enough to serve on a weekly basis."
INGREDIENTS
1 (1 pound) pork tenderloin
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green onions
1/3 cup white wine or chicken broth
1/2 cup fat-free evaporated milk
4 teaspoons Dijon mustard
DIRECTIONS
Cut pork into 6 portions along its width. Press to flatten by about 1/4-inch thick.
Place flour, salt and pepper in a large resealable plastic bag. Add pork and coat it well with the flour mixture.
Cook pork until browned over medium-high heat. Remove from skillet and keep warm.
Slice the green onions and separate the white from the green colors. Set aside the green ones as garnish.
Using the same skillet, saute white portion of green onions for a minute. Add wine or broth, cooking until boiling. Once mixture has been reduced to 2 tablespoons, start adding the milk and adjust heat. Simmer for about 2 minutes and stir in the mustard. Enjoy with Dijon sauce and use reserved green onions as garnish.
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