Pork Tenderloin with Creamy Mustard Sauce
- 1 lb. pork tenderloin
- Salt and ground black pepper
- 2 tsp. vegetable oil
- 1/2 C. Evaporated Fat Free Milk
- 2 Tbs. Dijon mustard
- 2 to 3 green onions, sliced
Cut pork into 1 inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4 inch thickness using meat mallet or rolling pin. Season with salt and pepper.
Heat oil in large, nonstick skillet over medium-high heat. Add pork; cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.
Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook, turning pork to coat with sauce, for 2 minutes or until sauce is slightly thickened