Pork Tenderloin With Lemon Mustard Sauce Ww 5 Points Recipes

PORK TENDERLOIN WITH LEMON MUSTARD SAUCE - WW 5 POINTS

Steps:

• Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
• Sprinkle each piece with lemon pepper.
• Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
• Place pork on heated platter and cover with alumunium foil; set aside.
• Add lemon juice, Worcestershire sauce and mustard in skillet.
• Cook until sauce is heated and pour over pork.
• Serve immediately.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

QUICK AND EASY HONEY MUSTARD PORK TENDERLOIN - WW

Steps:

• Combine all ingredients except the tenderloin; coat the tenderloin well with the sauce.
• Roast in a 375 degree oven for 20-30 minutes, basting occasionally, until the meat thermometer registers 155-160 degrees.
• Slice thinly.

EGGPLANT PARMESAN WW 5 POINTS

Steps:

• Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
• Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
• Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
• Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.

BASIC ROASTED PORK TENDERLOIN (3 WW POINTS)

Steps:

• Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
• Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
• Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
• Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes.
• Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Yields about 3 ounces per serving.

LEMON-GARLIC PORK TENDERLOIN

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.