Pork:
1/2 C. dry Bread Crumbs
2 T. chopped Hazelnuts
1 T. chopped fresh Thyme
1 tsp. dried Onion Flakes
2 large Egg Whites, lightly beaten
1 ( 1 lb.) Pork Tenderloin, trimmed
1/4 tsp. each Salt & Pepper

Sauce:
1 tsp. Olive Oil
1/2 C. thinly sliced Shallots
1 C. dry Red Wine
1 T. Red Wine Vinegar
1 1/2 tsp. Honey
1/4 tsp. each Salt and Pepper
1/4 C. FF Milk
1 T/ chopped fresh Thyme
1 1/2 tsp. all-purpose Flour

Preheat oven to 400 degrees. To prepare pork place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper; Heat a nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 6 minutes, browning both sides. Cool slightly. Dip pork in egg whites and dredge in crumbs. Place pork in a broiler pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until internal temperature reaches 155 degrees. Let stand five minutes. Cut into 1/4″ slices. To prepare sauce, heal oil in a medium saucepan over medium high heat. Add shallots and sauce until lightly browned, about 3 minutes. Stir in wine, vinegar, honey, salt and pepper. Bring to a boil; cook until reduced to 3/4 C. (about 3 1/2 minutes). Combine milk, thyme and flour in small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute at a boil; remove from heat and serve with pork.

Yield: 4 servings
Serving Size: 3oz. Pork & 1/4 C. sauce

Calories: 275
Fat: 9.1g
Fiber: 1g