MUSTARDY PORK TENDERLOINS

1 cup nonfat Greek yogurt*

2 tbsp chopped fresh herbs

1 tsp grated lemon zest

1/2 tsp garlic salt

2 tbsp extra-virgin olive oil

1 tbsp spicy brown mustard

1/4 tsp black pepper

2 (1 lb each) pork tenderloins

2 tsp herb seasoning

Heat oven to 350-degrees.

In a bowl, stir together yogurt, herbs, lemon zest and garlic salt, cover and chill until ready to serve.

In a small bowl, combine 1 tablespoon of the olive oil, mustard, and pepper. Spread over the pork and sprinkle with the herb seasoning.

In a 12-inch nonstick skillet, heat the other 1 tablespoon of olive oil over medium-high heat. Add the pork and cook, turning, until browned all over, 6 to 7 minutes. Cover and cook over low heat, turning once, until a meat thermometer inserted into the thickest part reads 145-degrees. This should take about 5 minutes per side. Transfer meat to a cutting board and let stand for 5 minutes before slicing to serve. Spoon the sauce over the meat to serve.

Yield: 4 servings Per serving: 230 calories, 35g protein, 3g carbs, 1g sugar, 380 mg sodium, 8g (2g sat) fat

In the picture below, this recipe is served with mashed cauliflower and a salad.

First for women 2024