Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  boneless pork tenderloin -- sliced 1-inch thick
     1/4           cup  balsamic vinegar
     3/4           cup  dry white wine or imported dry vermouth
  1              clove  garlic -- minced
  3        tablespoons  dijon mustard
  1             carton  ranch dip -- (8 ounces)
  1                can  evaporated skimmed milk -- (12 ounces)
                        vegetable coating spray
  4                     green onions -- sliced
  2              large  roma tomatoes -- cut into 1/4-inch
                        cooked rice or pasta for serving

Preparation:

Pound pork slices into 1/4-inch thick cutlets. Season with pepper. In a small bowl, mix the balsamic vinegar, white wine and garlic. In another small bowl, stir together mustard, ranch dip and evaporated milk. Spray a large skillet with vegetable spray. Saute half the cutlets at a time over high heat until browned on both sides. Do not cook through. Remove to a platter. Pour vinegar mixture into a skillet and stir over high heat to deglaze pan. Cook over moderate heat stirring constantly until reduced by about half. Stir in mustard mixture and simmer for 2 minutes or until thickened slightly. Return pork to pan and simmer until cooked through. Stir in green onions and tomatoes. Serve over pasta or rice. Prep Time: 15 minutes Cook Time: About 10 minutes Makes: 4 to 6 servings

Nutritional Information:

318 Calories (kcal); 3g Total Fat; (8% calories from fat); 25g Protein; 53g Carbohydrate; 9mg Cholesterol; 891mg Sodium