5 cloves fresh garlic 6 sprigs fresh thyme 2 tablespoons Dijon mustard 1 1/2 pound pork tenderloin 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon garlic and herb butter 1/4 cup Chablis blanc (or dry white wine) 1/4 cup reduced-fat milk 2 teaspoons flour
Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Finely chop (rinsed) thyme leaves; measure (1 tbsp) and add to garlic. Stir in mustard until well blended. Cut pork diagonally into 1 inch-thick slices; season with salt and pepper. Wash hands. Preheat large saute pan on medium 2-3 minutes. Place pork slices in bowl, using tongs, and press into mixture. Turn and press again to coat both sides.
Place butter in pan; swirl to coat. Add pork, using tongs, and cook 5-6 minutes on each side or until well browned and internal temperature reaches 160 degrees F (for medium). Use a meat thermometer to accurately ensure doneness.
Combine wine, milk, and flour in small bowl until blended. Add to pork; simmer 2-3 minutes, stirring continually, or until sauce thickens. Serve wine sauce with pork.