Ingredients
1 pork tenderloin (1 pound)1/3 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon butter3 green onions1/3 cup white wine or chicken broth1/2 cup fat-free evaporated milk4 teaspoons Dijon mustard
Preparation
Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine.
Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.
