1 Teaspoon Dijon Mustard
1 Tablespoon fresh-cracked Black Pepper
2 Teaspoons Olive Oil
1/2 Cup Chicken Broth
1/2 Cup Dry Red Wine
Salt
Slice tenderloin lengthwise, being careful not to cut through to other side. [the tenderloin i had was already in split in two. every time i buy a Publix tenderloin they are split in two, so this whole part really didn't apply to me, but i made due!]
Split meat into one large, flat piece.
Spread mustard over both sides of the meat and rub in pepper, pressing gently so it adheres well.
Cut meat crosswise into 4 even portions.
In large skillet, heat oil over medium flame.
Put tenderloin in the pan and cook for about 10 minutes or until meat thermometer reads 155 degrees, turning once.
Transfer meat to a plate and tent with foil to keep it warm.
Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan.
Continue to cook for 8 to 10 minutes or until sauce is reduced to about ½ cup. Pour sauce over meat, season with salt, and serve
I didn't feel much like fixing some fresh veggie as a side, so i nuked some baby limas which were awesome and compliments of Green Giant.This was REALLY good and its kept well in fridge too. One night, i even sliced up a piece and made a sandwich. This is a keeper!
Nutritional Facts:
Per Serving (excluding unknown items): 230 Calories; 7g Fat (31.6% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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