Pork Tenderloin with Creamy Mustard Sauce

    This is another non vintage. ( I promise there will be many more vintage in the future.) I am trying to put in some healthy recipes too! 

    This recipe comes from a Holiday 2008 Nestle Very Best Baking booklet. 

     Pork Tenderloin with Creamy Mustard Sauce

  Makes 4 servings.

1 pound pork tenderloin 

1 teaspoon vegetable oil 

1/2 cup Carnation Evaporated Fat Free Milk 

2 tablespoons Dijon mustard 

2 to 3 green onions, sliced 

    Cut pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap; flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper, if desired. Heat oil in large, nonstick skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked thruogh. Remove from skillet; set aside and keep warm. Repeat with remaining pork. Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.  

    I served this dish with broccoli and the mustard sauce was equally good on the vegetable as it was on the pork. The tenderloins turned out exceptionally...well...tender. Very nice. Good flavor. Good for you.