This makes an elegant entree. It is good served with either pasta or potatoes and lots of grilled or steamed veggies.

1 Tablespoon all-purpose flour
1/4 teaspoon each salt, ground black pepper and paprika
4 pork tenderloins (about 8 oz. each)
1 tablespoon extra-virgin olive oil
1/2 cup each reduced-fat chicken broth and sherry
1 tablespoon each honey, Dijon mustard and freshly grated orange zest

Combine first 4 ingredients. Dredge pork in flour mixture. In skillet over medium heat, cook pork in hot oil 10 minutes, turning. Remove pork from pan; add any remaining flour mixture, cook 1 minute. Whisk in broth, sherry, honey, Dijon mustard and orange zest; boil 1 minute. Return pork to skillet; turn to coat. Cover and simmer 10 minutes or until thermometer registers 160 degrees.

Makes 12 servings at 2 points per serving.

Calories 108
Protein 16 g
Carbohydrates 3 g
Fiber 3 g
Cholesterol 49 mg
Total Fat 3 g
Sodium 143 mg