A tangy, Dijon mustard sauce flavors juicy, tender pork for this French-style dinner. Red peppers and tomatoes tossed with pasta complete this quick meal.
Dijon is a small town in the Burgundy area of France in the heart of some of the most famous vineyards in the world. It also is where this famous mustard originates.
For this recipe, the pork is butterflied for faster cooking. It is easy to do, and the sauce takes only minutes to make.
Any type of pasta can be used.
Boneless pork chops can be substituted for pork tenderloin.
Place water for pasta on to boil.
While pasta cooks, saute vegetables. Use same skillet for pork.
Mix sauce ingredients.
To buy: 3/4 pound pork tenderloin; 1 jar Dijon mustard; 1 container nonfat, plain yogurt; 1 small package fusilli pasta; 1 medium tomato; 1 small red bell pepper; 1 small bunch parsley (optional).
Staples: Olive oil, olive oil spray, reduced-fat mayonnaise, minced garlic, salt, black peppercorns.
TOMATO AND RED PEPPER PASTA
4 ounces fusilli (corkscrew) pasta, (about 11/4 cups)
2 teaspoons olive oil
1 medium tomato cut into 1-inch cubes (about 1 cup)
1 small red bell pepper cut into 1-inch pieces (about 1 cup)
1 teaspoon minced garlic
Salt and freshly ground pepper
2 tablespoons chopped parsley (optional)
Fill a large saucepan with 3 quarts water and bring to a boil. Add the pasta and boil 9 minutes.
Meanwhile, add olive oil to a large, nonstick skillet and place over medium-high heat. Add the tomatoes, red pepper and garlic.
Saute 5 minutes. Remove vegetables to a large bowl. When pasta is cooked, drain and add to the bowl. Toss well, adding salt and pepper to taste. Sprinkle with parsley and serve with the pork.
3/4 pound pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons low-fat, plain yogurt