¾ lb. pork tenderloin
2 tbsp. Dijon mustard
2 tbsp. low-fat, plain yogurt
2 tbsp. reduced-fat mayonnaise
Olive oil spray
Salt and freshly ground pepper
Remove visible fat from pork. Cut tenderloin almost in half lengthwise and open like a book. Cut it in half crosswise to make 2 portions.
Mix the mustard with the yogurt and mayonnaise, and set aside.
Spray a skillet with olive oil spray. Place over medium-high heat and add the pork. Saute 2 minutes, turn, add salt and pepper to taste to the cooked side and saute 3 more minutes. A meat thermometer should read 145 degrees.
Remove pork to a plate. Add sauce to the skillet and stir to dissolve brown bits. Spoon sauce over pork. Makes 2 servings.
Note: A good side dish is pasta tossed with red peppers, tomatoes and olive oil.
— Linda Gassenheimer