Pork Tenderloin Diane
We have pork at least once a week, and this is one dish we especially enjoy. Moist tender pork "medallions" are served up in a savory sauce for a combination that's irresistible. I'm not sure where the recipe came from, but I'm glad I have it.
-Janie Thorpe, Tullahoma, Tennessee
4 ServingsPrep/Total Time: 20 min.
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh parsley
- Cut tenderloin into eight pieces; place each piece between two pieces
- of plastic wrap or waxed paper and flatten to 1/2-in. thickness.
- Sprinkle with lemon-pepper.
- Melt butter in a large skillet over medium heat; cook pork for 3-4
- minutes on each side or until no longer pink and juices run clear.
- Remove to a 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. Yield: 4 servings.
Nutrition Facts: One serving (prepared with margarine) equals 214 calories, 14 g fat (0 saturated fat), 6 mg cholesterol, 491 mg sodium, 1 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 3 meat.