From Linda Gassenheimer’s Dinner in Minutes Column

Main Dish

Dijon Pork

3/4 pound pork tenderloin

2 tablespoons Dijon mustard

2 tablespoons low-fat, plain yogurt

2 tablespoons reduced-fat mayonnaise

Olive oil spray

Salt and freshly ground pepper

Remove visible fat from pork. Cut tenderloin almost in half lengthwise and open like a book. Cut it in half crosswise to make 2 portions.

Mix the mustard with the yogurt and mayonnaise, and set aside.

Spray the same skillet that is used for the pasta vegetables with olive oil spray. Place over medium-high heat and add the pork. Sauté 2 minutes, turn, add salt and pepper to taste to the cooked side and sauté 3 more minutes. A meat thermometer should read 145 degrees.

Remove pork to a plate. Add sauce to the skillet and stir to dissolve brown bits. Spoon sauce over pork. Makes 2 servings.

Per serving: 275 calories (37 percent from fat), 11.3 g fat (2.2 g saturated, 4.4 g monounsaturated), 108 g cholesterol, 37.3 g protein, 3.5 g carbohydrates, 0.5 g fiber, 382 mg sodium.