Post by marlaoh on Dec 3, 2003 7:39:30 GMT -6
Pork Diane
• 1 tablespoon water
• 1 tablespoon white wine Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Dijon-style mustard
• 1 pound boneless pork loin roast, cut into four 3/4- to 1-inch-thick slices
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons margarine or butter
• 1 tablespoon snipped fresh chives or parsley
1. For sauce, stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
2. Trim excess fat from pork slices. Sprinkle both sides of each piece of meat with lemon-pepper seasoning. In a 10-inch skillet heat margarine or butter; cook pork over medium heat for 6 to 10 minutes or until juices run clear, turning once. Remove meat to platter; cover to keep warm. Remove skillet from heat.
3. Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley. Makes 4 servings.
• 1 tablespoon water
• 1 tablespoon white wine Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Dijon-style mustard
• 1 pound boneless pork loin roast, cut into four 3/4- to 1-inch-thick slices
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons margarine or butter
• 1 tablespoon snipped fresh chives or parsley
1. For sauce, stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
2. Trim excess fat from pork slices. Sprinkle both sides of each piece of meat with lemon-pepper seasoning. In a 10-inch skillet heat margarine or butter; cook pork over medium heat for 6 to 10 minutes or until juices run clear, turning once. Remove meat to platter; cover to keep warm. Remove skillet from heat.
3. Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley. Makes 4 servings.