How to make Braised Pork Tenderloin
Prep time: 15 minutes | Cook time: 30 minutes| Serves 4
1½ cups chopped leeks, rinsed well
1 cup dry white wine
1 tablespoon Dijon mustard
brown-sugar artificial sweetener (1 teaspoon equivalent)
2 garlic cloves, minced
¼ tablespoon ground thyme
1 tablespoon prepared horseradish
Salt and pepper to taste
1 pound lean pork tenderloin
Canola cooking spray
1 cup dry white wine
1 tablespoon Dijon mustard
brown-sugar artificial sweetener (1 teaspoon equivalent)
2 garlic cloves, minced
¼ tablespoon ground thyme
1 tablespoon prepared horseradish
Salt and pepper to taste
1 pound lean pork tenderloin
Canola cooking spray
1. In a large bowl, combine leeks, ½
cup of wine, mustard, sweetener,
garlic, thyme, horseradish, salt, and pepper and pour into a large
resealable plastic bag.
garlic, thyme, horseradish, salt, and pepper and pour into a large
resealable plastic bag.
2. Add pork tenderloin to bag, seal
it, and shake to coat completely. Chill
in refrigerator for 2½ hours.
in refrigerator for 2½ hours.
3. Remove pork from bag, reserving
marinade. Coat bottom of large
nonstick lidded skillet with cooking spray and heat over medium-high heat
until hot but not smoking. Sear pork for 2 minutes on each side.
nonstick lidded skillet with cooking spray and heat over medium-high heat
until hot but not smoking. Sear pork for 2 minutes on each side.
4. Pour remaining ½ cup of wine into
reserved marinade in bag, shake
well, and pour over pork.
well, and pour over pork.
5. Lower heat to medium-low, cover
skillet, and braise for 15 to 20 minutes, or until pork is cooked
through. Remove pork, slice thinly, and keep warm.
6. Simmer sauce for 3 minutes to
reduce slightly.
Per Serving
Calories: 234, Protein: 24 g, Fat: 8 g, Carbohydrates: 7 g, Cholesterol: 0 mg, Fiber: 1 g, Sodium: 126 mg
Calories: 234, Protein: 24 g, Fat: 8 g, Carbohydrates: 7 g, Cholesterol: 0 mg, Fiber: 1 g, Sodium: 126 mg
