Easy wine pasta!

Winexpert Burlington brings you this super easy, low-calorie, deliciously healthy meal that will use some of your own made wine! 

 

Ingredients

• 1 pork tenderloin, sliced up into 1/2 or 1" thick slices

• 1 tsp. oil

• 1 tsp. butter

• 1/4 Cup sodium-reduced beef broth

• 1/4 Cup red wine (dry is best)

• 1/4 Cup Dijon mustard (or regular mustard with a bit of horseradish or hot sauce if you have any)

• 1/4 tsp. each: dried thyme and rosemary

• pepper and salt to taste

 

 

Here's how to do it

Put oil and butter in a large pan over medium-high heat, and sear pork cutlets for a couple of minutes on each side or until no longer pink.

 

Remove pork and set aside, covered to keep warm.

 

In the same pan over medium heat, add the broth, stirring to scrape off bits of pork leftover. 

 

Stir the balance of the ingredients and bring to a boil. Reduce to a simmer, uncovered, for about 2 minutes, stirring occasionally.  Taste sauce and adjust seasoning if necessary.

 

Turn pan off and add the pork back into the sauce for warming up slightly. 

 

Delicious with mashed potatoes, apple sauce, and green beans... and wine, of course!