"Pork Tenderloin Diane"
| Ingredients | | | 1 | pound | pork tenderloin, cut crosswise into 8 pieces | | | 2 | teaspoon | lemon pepper, seasoning | | | 2 | tablespoon | butter | | | 2 | tablespoon | lemon juice | | | 1 | tablespoon | worcestershire sauce | | | 1 | teaspoon | dijon mustard | | | 1 | tablespoon | chives, parsley finely chopped | | | 1 | | chives, whole for garnish | | | | | |
Directions:
| Press each tenderloin piece into 1 inch thick
medallion; sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm.
Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour
sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives or a bit of parsley.
Serve with vegetables.
|
| |
|
