Wowie zowie! What a dinner we made tonight. Quick as a whip to prepare and oh, so rich and tasty! Got this from my old stand-by, allrecipes.com.
By using a trimmed pork tenderloin cut into medallions and substituting fat free half and half for the light cream the original recipe called for, this entry clocks in at well under 200 calories and less than 8 grams of fat per 4 oz. serving. Here's how you make it:
Pork Loin with Creamy Herb Sauce
1 tablespoon canola/vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules (or finely chop up a cube in your mini food processor)
2/3 cup fat free half and half
1/4 cup dry white wine
Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
We paired this with some baked butternut squash and new potatoes with fresh parsley (used some of the fat I saved for a bit of butter – a dot or two goes a long way). It made a very pretty plate; a feast for the eyes as well as the palate. A green vegetable or salad would be a fine accompaniment as well.
I can think of all sorts of variations to try with this recipe. I'm sure you can, too. Be sure to tell me what worked for you.