In a bowl, combine yogurt, mustard and lemon juice. Keep cool.
Place pork tenderloins on a working surface, sprinkle with salt, pepper and sage, and rub seasonings into the meat. Cut each tenderloin in two.
Preheat the oven to 350°F (180°C).
Put beaten eggs in a bowl and coconut in another. Dip pieces of meat in beaten eggs then roll in coconut.
Heat oil in a non-stick skillet over medium-high heat.
Cook pieces of tenderloin 4 minutes each side. Season to taste.
Roast in the oven for 15 to 18 minutes. Remove from the oven and keep warm in foil for 5 minutes.
Serve each person a piece of tenderloin resting in a pool of yogurt-lemon sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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