Pork Tenderloin With Mustard Sauce

Ingredients

2 lb. pork tenderloin	1/2 tsp. black pepper
1 tbs. olive oil, divided	2 tsp. mustard seeds
1/8 cup wine vinegar	1/2 tsp. Dijon mustard
2 tbs. finely chopped onion	1/2 cup fat-free chicken broth
1/2 tsp. cornstarch	4 cups cooked rice

Preparation

Trim all fat & sinew from tenderloin. Cut crosswise, 1/2 inch thick & press flat with bottom of a glass. Sprinkle with black pepper. Heat 1 1/2 tsp. olive oil in a large, heavy skillet. Add tenderloin slices & sauté for 3 to 4 minutes & turn to other side. Cook until meat is no longer pink. Remove from pan. Add mustard seeds to pan & heat just until the seeds begin to pop. Add remaining oil & & onion to pan & cook until onion is clear. Stir in wine vinegar & mustard & cook over medium heat for about 1 minute. Stir cornstarch into broth & add to pan. Cook until thickened. Return tenderloin to pan & cook until well heated. Serve over cooked rice.