Recipe: Mushroom-Sauced Pork

MUSHROOM-SAUCED PORK

1 (3/4 lb) pork tenderloin
1/2 teaspoon lemon pepper
1/3 cup plain nonfat yogurt
1/4 cup dry white wine
1/4 cup water
1 tablespoon cornstarch
1 teaspoon beef bouillon
1 (4 oz) can sliced mushrooms, drained
2 tablespoons chopped green onions

Cut pork crosswise 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-inch thickness; sprinkle with lemon pepper.

Spray a skillet with nonstick spray. Heat over medium-high 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.

To make the sauce, combine yogurt, wine, 1/4 cup 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.

Makes 4 servings