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Ingredients
- 1 1/2 lbs. pork tenderloin
- 1 tbsp. oil
- Salt and pepper
- 1/4 c. white wine
- 3/4 c. heavy cream
- 2 teaspoon dijon mustard
Directions
- Cut meat crosswise into 12 thick pcs. Turn each piece, cut side down, on the counter and flatten with a cleaver or possibly the flat of your hand to about 3/4 inch. In a frying pan, heat oil over medium high heat. Add in pork and cook till browned on both sides, about 5 min total and remove. Sprinkle with salt and pepper in both sides when you turn the meat. Add in wine to pan; bring to a boil and cook, scraping up browned bits from bottom of pan till slightly reduced. Add in cream, mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; cook, stirring, till thickened (1 to 2 min). Pour over meat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 136 | 46% |
| Total Fat 15.33g | 19% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.12g | |
| Cholesterol 136mg | 45% |
| Sodium 123mg | 5% |
| Potassium 680mg | 19% |
| Total Carbs 1.16g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.16g | 0% |
| Protein 34.43g | 55% |
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