Ingredients
1 pork tenderloin (3/4 pound)Dash pepper1 teaspoon canola oil1 teaspoon butter1/4 cup reduced-sodium beef broth1/4 cup dry red wine or additional reduced-sodium beef broth1/4 teaspoon Dijon mustard1/4 teaspoon dried thyme1/8 teaspoon dried rosemary, crushed
Preparation
Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.
Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
