Throw a dinner party and impress your guests.
- 1 pound pork tenderloin
- Salt and ground black pepper
- 1 teaspoon vegetable oil
- 1 can (5 oz.) evaporated fat-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 a large skillet over medium-high heat. Add half the pork; cook on each side for 2 minutes, or until brown 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 for 1 to 2 minutes (do not boil), or until sauce is slightly thickened, turning pork to coat with sauce.
This recipe originally aired in the October 2005 issue of Heart of the Home.
More from this issue:
- Apple-Cranberry Cobbler Recipe
- Chicken Biscuit Puffs Recipe
- Individual Chicken Pot Pies Recipe
- Meatball Bubble Biscuits Recipe
- Taco Biscuit Casserole Recipe
- Shrimp and Corn Chowder Recipe
- Individual Chocolate Espresso Soufflés Recipe