Ingredients
2 (1-pound) pork tenderloins
1/2 teaspoon salt
1 tablespoon olive oil
2 teaspoons olive oil
1 cup sliced shallots
1 tablespoon chopped thyme
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup riesling wine
1 1/2 cups halved seedless grapes
2 tablespoons Dijon mustard
1/2 cup chopped toasted pecans
3/4 cup crumbled goat cheese
Preparation
Preheat oven to 400°. Sprinkle pork tenderloins with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add pork; sauté 4 minutes on each side. Roast at 400° for 12 minutes or until a thermometer registers 145°. Remove pork; let stand. Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil. Add shallots and thyme; sauté for 4 minutes. Add chicken broth and wine; bring to a boil. Cook for 3 minutes. Stir in grapes and Dijon mustard. Stir in pecans. Slice pork; serve with salad. Sprinkle with goat cheese.
Cooking Light DT
