631448 pork tenderloin diane

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

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