Pork Tenderloin Cutlets with Mustard Cream

Ingredients

• 1/4 pork tenderloins (each 3/4 to 1 pound), fat trimmed
• 1/2 teaspoon salad oil or olive oil
• 1 pound mushrooms, rinsed and sliced thinly
• 2 tablespoons minced shallots or green onion
• 3 cloves garlic, minced or pressed
• 2 tablespoons balsamic vinegar
• 1/2 cup liquid nonfat, nondairy creamer or whipping cream
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire
• 1/2 teaspoon dried rubbed sage leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon sugar substitute (i.e.: Equal)
• About 1/4 cup minced chives or green onion tops
• Salt and pepper

Directions

1. Cut tenderloins across the grain into 1-inch-thick slices. Place pieces of meat well apart between sheets of plastic wrap. Pound firmly and gently with a flat mallet until meat is evenly about 1/4 inch thick; if making ahead, roll up meat in plastic wrap and seal in a plastic bag. Chill up to 1 day.
2. Rub bottom of a nonstick 10-12 inch frying pan with a light coating of oil. Place pan over medium-high heat; add mushrooms, shallots, garlic, and vinegar; stir often until mushroom liquid evaporates and slices begin to brown lightly, 10-12 minutes. Pour from pan into a container and keep warm.
3. Rub pan bottom lightly with more oil and place over high heat. When pan is hot, fill with some of the pork (do not crowd). Turn pieces just as edges turn white; cook until no longer pink in center (cut to test), about 1-1/2 to 2 minutes total. As cooked, transfer pork to container with mushrooms. Repeat until all the pork is cooked.
4. To pan, add the creamer, mustard, Worcestershire, sage, lemon juice, and alternative sweetener. Stir over high heat until boiling vigorously; drain any liquid from pork and mushrooms into pan and return to a boil. Remove sauce from heat. Quickly arrange on warm dinner plates equal portions of the meat with mushrooms on top. Pour sauce over servings and sprinkle with chives. Season to taste with salt and pepper.

Recipe Yield: Servings: 6 to 8