631448 pork tenderloin diane
5 servings
Ingredients
| Quantity | 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 |
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. Serve with vegetables. Makes 5 servings. Submitted By BARRY WEINSTEIN On 02-25-95