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  Pork au Poive
   Pork
   Kate
   2/3/2008
Ingredients:
1 pound pork tenderloin
1 T coarsely ground black pepper
2 teas olive oil
cooking spray
1/2 cup fat-free, low sodium chicken broth
1/2 cup dry red wine
1 teas Dijon mustard
1 teas tomato paste
1/4 teas salt
Instructions:
1. preheat oven to 425.
2. Slice the pork lengthwise, cutting to, but not through, the other side.
Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teas pepper. Heat oil in a large ovenproof skillet coated with cooking spray.
Add pork, cook for 2 minutes on each side. Place the pan in oven, & bake at 425 for 12 minutes or until meat thermometer registers 160 (slightly pink). (I add 10 minutes) Remove pork from pan, keep warm.
3. Add broth & remaining ingredients to pan, stir well with a whisk. Bring to a boil over medium heat, cook until reduced to 1/2 cup (about 3 minutes).
4 servings (size 3 ounces pork & 2 T sauce.

May cut in half for 2
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