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Full Online Book HomeLearning KitchenLow_carb - Pork - Pork Au Poivre
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Low_carb - Pork -  Pork Au Poivre Post by :stwoodruff Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1261

Click below to download : Low_carb - Pork - Pork Au Poivre (Format : PDF)

Low_carb - Pork - Pork Au Poivre

1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
cooking spray
1/2 cup fat-free less-sodium chicken broth
1/2 cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

Preheat oven to 425 degrees.

Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side with 1 1/2 teaspoons pepper. Heat oil in a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place pan in oven, and bake at 425 for 12 minutes or until meat thermometer registers 160 degrees (slightly pink). Remove from pan; keep warm.

Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (about 3 minutes).

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce). 162 cal, 5.7g fat, 24.5g pro, 1.9g carb, 74mg chol, 303mg sod.
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Low_carb - Pork -  Pork Tenderloin With Orange Sauce
1 pork tenderloin 1 1/2 T. Dijon mustard 1 clove garlic, minced 1/4 tsp. fresh rosemary pepper to taste 1/2 cup sugar free orange marmalade 1/2 cup water 1/4 cup chicken stock (0 carbs) Cut tenderloin lengthwise down the center about 1/2 way through. Mix together mustard, garlic, rosemary, and pepper. Spread mixture inside tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Brush with 2 T. of marmalade. Add the water to the roasting pan. Bake at 400 degrees F. for about 45 min. or until internal temp. reaches 160 degrees F. Mix together remaining orange