Tangy sauce complements lean pork

A tangy Dijon mustard sauce flavors juicy, tender pork for this French-style dinner. Red peppers and tomatoes tossed with pasta complete this quick meal.

Dijon is a small town in the Burgundy area of France in the heart of some of the most famous vineyards in the world. It also is where this famous mustard originates.

For this recipe, the pork is butterflied for faster cooking. It is easy to do, and the sauce takes only minutes to make.

Tips: Any type of pasta can be used. Boneless pork chops can be substituted for pork tenderloin.

TOMATO AND RED PEPPER PASTA

4 ounces fusilli (corkscrew) pasta, (about 1-1⁄4 cups)

2 teaspoons olive oil

1 medium tomato cut into 1-inch cubes (about 1 cup)

1 small red bell pepper cut into 1-inch pieces (about 1 cup)

1 teaspoon minced garlic

Salt and freshly ground pepper

2 tablespoons chopped parsley (optional)

Preparation

Fill a large saucepan with 3 quarts water and bring to a boil. Add the pasta and boil nine minutes.

Meanwhile, add olive oil to a large, nonstick skillet and place over medium-high heat. Add the tomatoes, red pepper and garlic. Sauté five minutes. Remove vegetables to a large bowl.

When pasta is cooked, drain and add to the bowl. Toss well, adding salt and pepper to taste. Sprinkle with parsley and serve with the pork. Makes two servings.

DIJON PORK

3⁄4 pound pork tenderloin

2 tablespoons Dijon mustard

2 tablespoons low-fat, plain yogurt

2 tablespoons reduced-fat mayonnaise

Olive oil spray

Salt and freshly ground pepper

Preparation

Remove visible fat from pork. Cut tenderloin almost in half lengthwise and open like a book. Cut it in half crosswise to make two portions.

Mix the mustard with the yogurt and mayonnaise and set aside.

Spray the same skillet that is used for the pasta vegetables with olive oil spray. Place over medium-high heat and add the pork. Sauté two minutes, turn, add salt and pepper to taste to the cooked side and sauté three more minutes. A meat thermometer should read 145 degrees.

Remove pork to a plate. Add sauce to the skillet and stir to dissolve brown bits. Spoon sauce over pork. Makes two servings.

Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Visit Linda on her web page at DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com. Twitter: @LGassenheimer.