My husband loves anything with Dijon mustard, so this is a fast and easy way for us to prepare pork. It's a favorite in our home. —Joyce Moynihan, Lakeville, Minnesota
- 1 pork tenderloin (1 pound)
- 1-1/2 teaspoons lemon-pepper seasoning
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh parsley
- Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper.
- In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
- Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley. Yield: 4 servings.
Originally published as Dijon Pork Medallions in Healthy Cooking December/January 2013, p76
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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