PUBLISHED: 12:29 PM on Wednesday, August 31, 2005
Pork Tenderloin With Creamy Mustard Sauce

1 pound pork tenderloin

Salt and ground black pepper

1 teaspoon vegetable oil

2/3 cup (5 fluid-oz. can) Nestlé Carnation EvaporatedFat Free Milk

2 tablespoons Dijon mustard

2 green onions, sliced

CUT pork into 1-inch-thick slices. Place pork between 2 pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and pepper.

HEAT oil in large skillet over medium-high heat. Add half the pork; cook on each side 2 minutes or until browned and cooked through. 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 1 to 2 minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.

Nutritional analysis per serving: 200 calories, 26g protein, 7g fat (70 calories from fat), 4g carbohydrate, 75mg cholesterol, 0g fiber, 280mg sodium, 10% Daily Value calcium.

Makes 4 servings.