3/4 lb. pork tenderloin
1/2 tsp. lemon pepper
1/3 c. plain nonfat yogurt
1/4 c. dry white wine
1/4 c. water
1 tbsp. cornstarch
1 tsp. beef bouillon granules
1 (4 oz.) can sliced mushrooms
2 tbsp. chopped green onion

Cut pork crosswise into 8 slices. Place slices between 2 sheets plastic wrap. Using meat mallet, pound slices to 1/4 inch thickness; sprinkle with lemon pepper. Spray cold skillet with nonstick coating. Heat over medium heat. Add pork to skillet and cook for 4 minutes. Turn pork over and cook 2-4 minutes. Transfer pork to serving platter; r keep warm.

Combine yogurt, wine, water, cornstarch and bouillon granules; add to skillet along with mushrooms and onions. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce over pork. 147 calories. 3 grams fat. Serves 4.