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
- 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.
Originally published as Pork Tenderloin Diane in Taste of Home February/March 1995, p25
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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