Serve with some steamed cous-cous with asparagus tips and a red cabbage cole slaw.

Diet Types: Low Calorie, Low Fat, Low Sodium

• 1 pound pork tenderloin, trimmed

• black pepper

• cooking spray

• 4 green onions, both white and green part, sliced

• 1 cup apple juice

• 2 teaspoons Dijon-style mustard

• 3 tablespoons pure maple syrup

• 1 1/2 tablespoons apple cider vinegar

• 1 Granny Smith apple, sliced thin

Serves: 4

Cooking Time: Under 30 minutes

Slice pork tenderloin into 1/2" slices, or medallions. Place each slice between two pieces of clear plastic wrap. Working from the center to the edges, lightly pound the slices with the flat side of a meat mallet to about 1/4" thickness. Sprinkle both sides with pepper. Spray a large skillet with a light coating of cooking oil. Heat over medium heat. Add pork slices to the skillet. Cook over medium heat for 2 minutes. Turn and cook about 2 minutes more or until just lightly pink. Remove from skillet and keep warm. Repeat process for remaining slices. Add green onion to skillet. Cook and stir for 30 seconds. Carefully add apple juice and mustard, stirring to mix well. Cook about 2 minutes or untill it slightly reduces. Stir in maple syrup, vinegar and apple slices. Cook and stir about 1 minute more. Return pork and any juices to the skillet and heat through. Remove pork slices to serving plates and spoon sauce over pork. Garnish with green onion and apple slices.