This is a really quick and easy recipe for cuts of pork loin. I originally found it in Cooking Light 87 cookbook so you can see that it’s been a family favorite for more than 25 years.
1 (1 1/4 pound) pork tenderloin, cut into 8 slices
1 teaspoon margarine
1/2 cup water
1/4 cup Chablis or other dry white wine
1/2 tsp. beef flavored bouillon granules
1/2 tsp. fennel seeds, crushed
1/4 tsp. pepper
1 tsp. cornstarch
1 Tablespoon water
Trim excess fat from pork. Coat a large skillet with cooking spray, add margarine. Place over medium heat until margarine melts. Add pork, and cook 5 to 6 minutes, turning to brown evenly. Remove pork from skillet.
Add 1/2 cup water, wine, bouillon granules, fennel seeds and pepper to skillet. Bring to a boil and add pork. Cover, reduce heat and simmer 5 minutes until pork is tender.
Transfer pork to a serving platter: keep warm. Dissolve cornstarch in 1 Tablespoon water. Add to pan juices, stirring to blend. Bring to a boil, reduce heat and simmer until thickened. Pour over pork and serve.
Yield; 6 servings. 134 calories per serving.