Have you ever noticed how some of the most wonderful foods are rather plain-looking? There’s a lesson in there somewhere, as you could say the same thing about towns, restaurants, even people. This is such a quick, easy dish to throw together, but don’t let that fool you. It works great as a weeknight meal, but it’s also got company-worthy flavor! 

I’ve adapted this from a Cooking Light recipe. The original calls for butter, which does appear in my ingredient photo. I decided to replace the butter with another tablespoon of olive oil, to lower the saturated fat content of the dish. It’s just as flavorful, with a lovely silky sauce. You can find the original recipe here, and a printer-friendly version of my adaptation at the bottom of this page.

Ingredients:

2 tablespoons olive oil

1 (1-pound) pork tenderloin, cut crosswise into 8 slices

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

½ cup fat-free, low-sodium chicken broth

2 tablespoons Grey Poupon Country Dijon mustard (or other grainy dijon)

1 teaspoon all-purpose flour

Preparation:

1.) Trim the silvery membrane and fat from the pork. Slice the tenderloin crosswise into 8 pieces; press gently to flatten them. Sprinkle the salt & pepper evenly over both sides.

2.) Heat a large skillet over medium-high heat. Add the oil to the pan; swirl to coat. Working in batches to prevent overcrowding, add the pork slices to the pan. Cook about 3 minutes on each side or until done. Remember, pork no longer needs to be cooked to “well-done.” An internal temperature of 145ºF, with a pink center, is perfect. Transfer the pork to your serving platter; keep warm.

3.) Whisk in the broth and mustard. Be sure to scrape up all the yummy browned bits from the bottom of the pan. Then whisk in the flour, mixing well. Cook about a minute; the sauce will thicken up nicely.

4.) Tip any juices from the pork plate into the pan, and whisk until well blended. Pour the sauce over the pork to serve.