PORK TENDERLOIN DIANE|
1 lb. pork tenderloin, cut
into 8 crosswise pieces
2 tsp. lemon pepper
2 Tbsp. butter
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 Tbsp. minced parsley or
Press each tenderloin slice to a 1-inch thickness.
Sprinkle surfaces of medallions with lemon pepper. Heat butter
in heavy skillet, cook tenderloin medallions 3 to 4 minutes on
each side. Remove medallions to serving platter, keep warm.
Add lemon juice, Worcestershire sauce and mustard to skillet.
Cook, stirring with pan juices, until heated through. Pour
sauce over medallions, sprinkle with parsley and serve.
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