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Ingredientes
- 3/4 pound whole pork tenderloin
- Nonstick spray coating
- 1 c. sliced fresh mushrooms
- 1/4 c. sliced green onion
- 1 clove garlic, chopped
- 1/2 c. plain low-fat yogurt
- 1/3 c. skim lowfat milk
- 1 tbsp. all-purpose flour
- 1 teaspoon instant chicken bouillon granules
- 1/8 teaspoon grnd nutmeg
- 1/8 teaspoon pepper
Direcciones
- The fat-busters in this recipe are skim lowfat milk and yogurt. They add in creaminess to the mushroom sauce, but keep the fat and cholesterol levels low.
- Trim fat from pork. Cut pork crosswise into 8 slices. For each slice, place between two sheets of clear plastic wrap. Using the flat side of a meat mallet, lb. to 1/4 inch thickness. Spray a cool large skillet with nonstick coating. Preheat skillet. Add in pork and cook over medium-high heat about 3 min or possibly till browned. Turn and cook for 2-4 min more or possibly till no pink remains. Remove from skillet; keep hot.
- Add in mushrooms, green onion and garlic to skillet. Cook and stir over medium heat till vegetables are tender.
- Stir together yogurt, lowfat milk, flour, bouillon granules, nutmeg and pepper. (Mix may look curdled.) Add in to mushroom mix. Cook and stir till thickened and bubbly. Return meat to skillet and cook for 2 min more or possibly till heated through.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 2 servings | |
| Calories 256 | |
| Calories from Fat 52 | 20% |
| Total Fat 5.78g | 7% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.03g | |
| Cholesterol 114mg | 38% |
| Sodium 143mg | 6% |
| Potassium 958mg | 27% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.84g | 4% |
| Protein 39.18g | 63% |
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