Pork Tenderloin Diane


Tender lemony pork with a piquant sauce.

Time: 15 mins.

1 lb. pork tenderloin, cut crosswise into 8 medallions

2 tsp. lemon pepper

1 Tbs. butter


3 Tbs. lemon juice

3 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

3 Tbs. minced parsley, chives, or green onion tops

Place each piece of tenderloin between two pieces of plastic wrap and flatten gently with heel of hand.

Sprinkle surfaces of medallions lightly with lemon pepper.

Heat butter in a heavy skillet; cook meat 3-4 minutes on each side.

Remove to serving platter; keep warm.

Make sauce by adding lemon juice, Worcestershire sauce, and mustard to skillet.

Cook, stirring with the pan juices, until heated through.

Pour sauce over medallions. Sprinkle with parsley or chives and serve.