You may also like
Categories:
pork tenderloin lemon pepper white wine nonfat yogurt cornstarch beef bouillon mushrooms green onion water
Viewed: 26 - Published at: 8 years agoIngredients
- 3/4 lb. pork tenderloin
- 1/2 tsp. lemon pepper
- 1/4 c. dry white wine
- 1/3 c. plain nonfat yogurt
- 1 Tbsp. cornstarch
- 1 tsp. beef bouillon
- 4 oz. can sliced mushrooms, drained
- 2 Tbsp. green onion, chopped
- 1/4 c. water
Method
- Cut pork crosswise into 8 slices.
- Wrap in plastic and pound to 1/4-inch thick.
- Sprinkle with lemon pepper.
- Spray skillet with Pam.
- Add pork and cook on medium heat 4 minutes.
- Turn and cook 2 to 4 minutes more until not pink.
- Keep warm.