[CnD] Pork Tenderloin Cutlets with Mustard Cream
cookinginthedark at att.net
Tue Jun 27 09:39:04 EDT 2017
Pork Tenderloin Cutlets with Mustard Cream
Servings: 6 to 8
• 1/4 pork tenderloins (each 3/4 to 1 pound), fat trimmed
• 1/2 teaspoon salad oil or olive oil
• 1 pound mushrooms, rinsed and sliced thinly
• 2 tablespoons minced shallots or green onion
• 3 cloves garlic, minced or pressed
• 2 tablespoons balsamic vinegar
• 1/2 cup liquid nonfat, nondairy creamer or whipping cream
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire
• 1/2 teaspoon dried rubbed sage leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon sugar substitute (i.e.: Equal)
• About 1/4 cup minced chives or green onion tops
• Salt and pepper
1. Cut tenderloins across the grain into 1-inch-thick slices. Place
pieces of meat well apart between sheets of plastic wrap. Pound firmly
and gently with a flat mallet until meat is evenly about 1/4 inch thick;
if making ahead, roll up meat in plastic wrap and seal in a plastic bag.
Chill up to 1 day.
2. Rub bottom of a nonstick 10-12 inch frying pan with a light coating
of oil. Place pan over medium-high heat; add mushrooms, shallots,
garlic, and vinegar; stir often until mushroom liquid evaporates and
slices begin to brown lightly, 10-12 minutes. Pour from pan into a
container and keep warm.
3. Rub pan bottom lightly with more oil and place over high heat. When
pan is hot, fill with some of the pork (do not crowd). Turn pieces just
as edges turn white; cook until no longer pink in center (cut to test),
about 1-1/2 to 2 minutes total. As cooked, transfer pork to container
with mushrooms. Repeat until all the pork is cooked.
4. To pan, add the creamer, mustard, Worcestershire, sage, lemon juice,
and alternative sweetener. Stir over high heat until boiling vigorously;
drain any liquid from pork and mushrooms into pan and return to a boil.
Remove sauce from heat. Quickly arrange on warm dinner plates equal
portions of the meat with mushrooms on top. Pour sauce over servings and
sprinkle with chives. Season to taste with salt and pepper.
Nutritional Information Per Serving
Calories: 141 ; Protein: 19 g ; Fat: 3.8 g ; Sodium: 226 mg;
Cholesterol: 55 mg ; Carbohydrates: 5.6 g
Exchanges: 2-1/2 Low-Fat Meat, 1 Vegetable
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