Yield: 5 servings
Measure | Ingredient |
---|---|
1 pounds | Pork tenderloin, cut crosswise into 8 pieces |
2 teaspoons | Lemon pepper |
2 tablespoons | Butter |
2 tablespoons | Lemon juice |
1 tablespoon | Worcestershire sauce |
1 teaspoon | Dijon-style mustard |
1 tablespoon | Finely chopped chives or parsley Whole chives for garnish |
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. Serve with vegetables. Makes 5 servings. Submitted By BARRY WEINSTEIN On 02-25-95