I’ve made this dish many times since Alex and I have gotten married and it’s always been a favorite. With a couple changes, this recipe is super healthy and satisfying. The original recipe calls for 1 TBS of butter and is still only 220cal (not including the sprouts) With all the changes this meal will land you at 350 calories at the most. You can even add on a small glass of wine and still be under 500 calories for dinner! It’s a healthy, low fat meal that is a great break from chicken.
Photo coming this week!!
Tip: Buy a large peice of pork tenderloin and slice into 1 inch peices. Use 4 for this recipe and store the rest in plastic baggies in the freezer for another day!
1/2 pound pork tenderloin sliced into 1 inch filets (4)
1 TBS Dijon Mustard
2 cloves fresh garlic, minced
vegetable oil cooking spray
1/4 cup dry white wine (chardonnay) + extra for sprouts
1 TBS fat free half and half
splash of chicken broth
3 cups brussel sprouts, washed and halved
Serves 2 (350 calories)
In a medium sized saute pan over medium hight heat spray evenly with cooking spray. Add brussel sprouts and cook until slightly browned. Add a splash of white wine, a little salt and freshly cracked black pepper and stir . Lower the heat to medium and cover with a lid and cook until tender (5-8 minutes) Transfer to a bowl with a lid.
In a medium bowl combine the mustard, thyme, and garlic. Add the pork and coat evenly.
In the same pan coat with a little cooking spray and add pork to the pan on medium heat. Cook roughly 4-5 minutes on each side until browned and add a little chicken broth if any drying occurs.
Combine milk and wine and pour over the pork. Cook for 2-3 minutes until slightly reduced. Add a sprinkle of flour and wisk vigorously if sauce is too thin.
Serve 2 pork filets over sprouts and top with sauce. I usually serve this with brown rice as well, but if you are using the meal plan then no rice for you! ;)