2 pints Brussels sprouts (1 1/2 lbs)
3-4 Pork Tenderloins, cubed
2 TBSP margarine or butter
1/2 cup nonfat half & half
2 T Dijon mustard
1/2 tsp ground thyme
1/2 tsp salt
Chili powder or cajun seasoning
Cook sprouts in large amount of rapidly boiling salted water until tender, about 9-12 minutes.
While Brussels sprouts are boiling, take 3-4 pork tenderloins, cubed.
Toss with some chili powder or cajun seasoning and saute in olive oil until done.
Drain sprouts immediately in colander; hold under cold running water to stop cooking. Cut in quarters lengthwise.
Melt butter in large non-stick skillet. Add cream, mustard, thyme and salt. Cook over high heat, stirring often until thickened, about 4 minutes.
Add sprouts and pork; toss lightly to coat with cream. Cook just until heated through.