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Pork Tenderloin Diane Recipe

Photo by: Taste of Home

For special-occasion meals during the busy lambing season on our farm, this flavorful pork dish is a lifesaver—I can serve an elegant dinner without having to spend hours in the kitchen! These tender medallions of pork look as luscious as they taste and practically melt at the touch of a fork. Fresh-squeezed lemon juice adds a delicious tartness tot the sauce.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 pork tenderloin (1 pound), crut into 8 slices
2 teaspoons lemon-pepper seasoning
2 tablespoons butter
6 teaspoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon fresh minced parsley

Directions

Lightly pound each tenderloin slice to 1/2-in. thickness; sprinkle surfaces with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
In same skillet, stir in the lemon juice, Worcestershire sauce and mustard; cook until heated through, scraping up any browned bits. Pour sauce over meat; sprinkle with parsley. Yield: 4 servings.

Diabetic Exchanges: 4 protein; also, 246 calories, 213 mg sodium, 121 mg cholesterol, 1 gm carbohydrate, 33 gm protein, 12 gm fat.

Pork Tenderloin Diane published in Country Woman January/February 1990, p33

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