• 1 lb. boneless pork tenderloin chops, cut crosswise into 1/2 inch pieces
• 1 Tbs. unsalted butter
• 1 cup fresh mushrooms, sliced plus extra unsliced
• 2 Tbs. onion, finely chopped
• 2 tsp. fresh rosemary, chopped or 1 tsp. dried, crushed
• 1/4 tsp. celery salt
• 1 clove garlic, crushed
• 1 Tbs. dry vermouth or sherry

Press each piece of pork to 1 inch thickness. Melt butter in a heavy nonstick skillet over medium heat. Sauté pork about 2 minutes per side. Remove from heat. Place cooked pork on a serving plate, reserving drippings. Keep warm. Add next 5 ingredients and pepper to taste to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add vermouth and stir to blend. Return pork slices to skillet. Spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushroom mixture on a serving plate.

Per serving: calories 188, fat 7.4g, 37% calories from fat, cholesterol 79mg, protein 26.0g, carbohydrates 2.1g, fiber 0.7g, sugar 0.6g, sodium 81mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wines are: Cabernet Sauvignon, Riesling, or Burgundy.