Pork Tenderloin with mustard sauce

see below before making
Mustard Sauce
1/4 cup mustard sweet hot
2t olive oil
herbs de provence (I have a grinder – I guess it is about 1 teaspoon)
4 oz chardonnay
1/4 c water
1 t lemon pepper
1 can mushrooms in water (small can)
4 oz cooked pork tenderloin, cut into small pieces (2 oz per person)
Mix sauce in pan on stove, add mushrooms and meat simmer for 15 minutes.
Serve over pasta (4 oz dry, 2 oz per person)
for 2
(Carl got mac and cheese again.)
Use half the mustard and half the lemon pepper (1/8 cup sweet hot mustard, 1/2 teaspoon lemon pepper).
Weight Watchers points per serving (the above recipe was for 2)
Sauce –  2
pork tenderloin – 2
pasta – 4
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