Recipe - Mushroom-Sauced Pork

Three fourths pound Pork tenderloin
One half teaspoon Lemon pepper
Vegetable oil spray
1/3 cup Plain nonfat yogurt
One fourth cup Dry white wine
One fourth cup Water
1 tablespoon Cornstarch
1 teaspoon Beef bouillon
4 ounce Canned cut or sliced up mushrooms,
drained
2 tablespoon Chopped green onions

Cut pork croswise into 8 slices. Place each slice between 2 sheets of
plastic wrap. Using the flat side of a meat mallet, pound slices to 1/4"
thickness; sprinkle with lemon pepper.

Spray a skillet with nonstick spray. Heat over mediumhigh heat. Add pork
to skillet and cook for 4 minutes. Turn pork over and cook 2 to 4 minutes
more until no more pink remains. Transfer to serving platter; cover and
keep warm.

For sauce, combine yogurt, wine, water, cornstarch, and bouillon; add to
skillet along with mushrooms and onion. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Serve sauce over pork.

Per serving: 139 Calories; 3g Fat (22% calories from fat); 20g Protein; 5g
Carbohydrate; 56mg Cholesterol; 229mg Sodium

Recipe by: Better Homes and Gardens 1/90

Posted to Digest eatlf.v097.n037 by ebburtis@ix.netcom.com on Feb 7, 97.