Post by MarieAlice on Apr 19, 2003 4:46:30 GMT -6
Pork Tenderloin Diane
1 pork tenderloin (about 1 pound)
1 TBS lemon-pepper seasoning
2 TBS butter
2 TBS lemon juice
1 TBS worcestershire sauce
1 tsp Dijon mustard
1 TBS minced fresh parsley
Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to ½ inch thickness. Sprinkle with lemon pepper. Melt butter in large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to serving platter and keep warm. to the pan juices add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Serves 4
1 pork tenderloin (about 1 pound)
1 TBS lemon-pepper seasoning
2 TBS butter
2 TBS lemon juice
1 TBS worcestershire sauce
1 tsp Dijon mustard
1 TBS minced fresh parsley
Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to ½ inch thickness. Sprinkle with lemon pepper. Melt butter in large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to serving platter and keep warm. to the pan juices add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately. Serves 4