3/4 lb. whole pork tenderloin
Nonstick spray coating
1 c. sliced fresh mushrooms
1/4 c. sliced green onion
1 clove garlic, minced
1/2 c. plain low-fat yogurt
1/3 c. skim milk
1 tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1/8 tsp. ground nutmeg
1/8 tsp. pepper

The fat-busters in this recipe are skim milk and yogurt. They add creaminess to the mushroom sauce, but keep the fat and cholesterol levels low.

Trim fat from pork. Cut pork crosswise into 8 slices. For each slice, place between two sheets of clear plastic wrap. Using the flat side of a meat mallet, pound to 1/4 inch thickness. Spray a cold large skillet with nonstick coating. Preheat skillet. Add pork and cook over medium-high heat about 3 minutes or until browned. Turn and cook for 2-4 minutes more or until no pink remains. Remove from skillet; keep warm.

Add mushrooms, green onion and garlic to skillet. Cook and stir over medium heat until vegetables are tender.

Stir together yogurt, milk, flour, bouillon granules, nutmeg and pepper. (Mixture may look curdled.) Add to mushroom mixture. Cook and stir until thickened and bubbly. Return meat to skillet and cook for 2 minutes more or until heated through.

Makes 4 servings.