Pork and Red Wine Sauce

Name: Pork and Red Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pork tenderloin (3/4 pound); Dash pepper; 1 teaspoon canola oil; 1 teaspoon butter; 1/4 cup reduced-sodium beef broth; 1/4 cup dry red wine or additional reduced-sodium beef broth; 1/4 teaspoon Dijon mustard; 1/4 teaspoon dried thyme; 1/8 teaspoon dried rosemary, crushed

Total Time Prep/Total Time: 25 min.

Yield 2 servings

Test Kitchen Approved

Is there any dish cozier than tenderloin pork and red wine sauce? This one is an easy option when you need a quick dinner that still feels like a full meal.

Ingredients

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Directions

Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.
Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts

5 ounces cooked pork: 259 calories, 10g fat (3g saturated fat), 100mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania

Recipe Creator