3/4 pound pork tenderloin

2 teaspoons canola oil

1/2 cup whiskey

1/4 cup water

1 tablespoon brown sugar

1 tablespoon Dijon mustard

2 slices whole grain baguette

Remove visible fat from tenderloin and cut into 1-inch thick slices. Flatten the slices with a meat bat or the bottom of a heavy skillet to about ¼-inch to ½-inch thick. Heat oil in a large skillet over medium-high heat. Add pork and brown 2 minutes; turn over and brown 2 more minutes. Remove to a plate and add the whiskey to the skillet. Bring to a boil, add water, sugar and mustard. Raise heat and cook, stirring to make a smooth sauce, about 3 minutes. The sauce will thicken. Cook a little longer, if needed. Return pork to skillet and warm in sauce for a minute. A meat thermometer should read 145 degrees. Serve the pork with the sauce spooned on top.

Yield: 2 servings.

Per serving: 534 calories (17% from fat), 9.9 g fat (1.8 g saturated, 5.0 g monounsaturated), 108 mg cholesterol, 40.9 g protein, 36.3 g carbohydrates, 2.3 fiber, 445 mg sodium.