1 (1-pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil ½ cup evaporated fat-free milk
2 ½ tablespoons Dijon mustard
½ cup white wine
2 tablespoons sliced green onions

1. Cut pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to ¼-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add half of the pork; cook on each side 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
3. Reduce heat to low. Add evaporated milk; stir to loosen browned bits from bottom of pan. Stir in wine and mustard. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning to coat pork with sauce. To serve, top with green onions.