Pan-fried Pork Tenderloin with Spicy Mustard Sauce

Here is yet another tasty dish from Kalyn's Kitchen. I'm becoming a fan of cooking with tenderloin! Especially if I can find it on sale ;) It's moist, flavorful, fairly lean, versatile and really easy to work with. This recipe was absolutely delicious! I love spicy mustard so I figured this was gonna be good. And it was!


Pan-fried Pork Tenderloin with Spicy Mustard Sauce

Ingredients:
2 lb. pork tenderloin, trimmed of any visible fat
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. fat free chicken broth (you could also use water)
1/3 c. spicy brown mustard
3 tbsp. dijon mustard
3 tbsp. low fat sour cream

Directions:
In a large skillet,  heat the oil over medium heat. Season pork with salt and pepper and place it in the hot skillet. Cook, turning occasionally until the meat is golden brown on all sides, about 8-10 minutes. Once the meat is browned, turn the heat to low and cover. Cook covered for 20-25 minutes, until cooked through.
Remove the pork from the pan, allow to rest and cover it tightly with foil to keep warm.  Leave any drippings in the pan and turn heat back to medium. Whisk in the chicken broth, scrapping the bottom and sides of the pan. Bring to a bubble and whisk in the mustards and sour cream. Cook and stir until heated through.
Once you've allowed the meat to rest for 10 minutes, slice into 3/4 inch slices and spoon the mustard sauce over the top. Makes 4-6 servings.

Turkey Taco Lettuce Wraps with Tomato-Avocado Salsa

I've said it before and I'll say it again...I love love love Kayln's Kitchen! It's such a great blog for low-carb recipes. I starred this one when I saw it the other day and I'm glad I did! It was so yummy and light and the avocado salsa on top made it even better. It called for lots of cilantro which I left out. We loved this dish! The only bummer thing is the salsa will go bad if you don't eat it all right away. So if you're making it for just a couple people, I'd make half the salsa then and the other half when you eat the leftovers.

Turkey Taco Lettuce Wraps with Tomato-Avocado Salsa

Ingredients:

1 tsp. olive oil

2-3 garlic cloves, minced

4 oz. can green chilis

1.5 lbs ground turkey

1 tsp. chili powder

1/2 tsp. cumin

Salt and pepper to taste

1/2 c. sliced green onions

Romaine or iceberg lettuce leaves (about 6-8)

Salsa:

2 ripe avocados, diced

1 c. cherry tomatoes, halved

1 tbsp. fresh lime juice

1/1 tbsp. olive oil

Salt and pepper to taste

Directions:

Heat the oil in a large skillet over medium. Add the garlic and green chilies and saute for 2-3 minutes. Next, add the turkey, chili powder, cumin, salt and pepper and cook until brown, stirring as you go to break up the meat. Stir in the green onions and saute for 1 minute longer.

In a medium bowl, toss the diced avocado with the lime juice and olive oil. Carefully stir in the tomatoes, salt and pepper. To assemble, place the taco meat down the middle of a lettuce leaf and top with the salsa. Makes 6-8 tacos.