A tangy, Dijon mustard sauce flavors juicy, tender pork in this French-style dinner. Bell peppers and tomatoes tossed with penne pasta complete this quick meal.
For this recipe, the pork is butterflied for faster cooking. It is easy to do or ask the butcher to butterfly it for you. Simply, cut almost through the pork lengthwise. Do not cut all of the way through. Open it like a book. Then cut it in half crosswise to make two portions. Pork tenderloin is very lean. The secret to keeping it moist is to sear it on each side to lock in the juices.
Helpful Hints:
_ Any type of pasta can be used.
_ Boneless pork chops can be substituted for pork tenderloin.
_ Cook pork until a meat thermometer reads 145 degrees.
_ Diced fresh tomatoes and green bell pepper can be found in the produce section of the supermarket.
_ Minced garlic can be found in jars in the produce or condiment sections of the supermarket.
Countdown:
_ Place water for penne on to boil.
_ Cook pasta.
_ Mix Dijon sauce ingredients.
_ Make pork dish.
Shopping List:
To buy: } pound pork tenderloin, 1 container nonfat, plain yogurt, 1 jar Dijon mustard, 1 box whole wheat penne pasta, 1 container fresh diced tomatoes, 1 container fresh diced bell peppers (any color).
Staples: reduced fat mayonnaise, olive oil spray, olive oil, minced garlic, salt, black peppercorns.
