Lemon pork with vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black |
| Pepper | ||
| 12 | ounces | Pork tenderloin, trimmed of |
| Fat & membrane -- cut into | ||
| 12 | Slices | |
| 1 | teaspoon | Vegetable oil |
| Lemon Sauce: | ||
| 1 | teaspoon | Cornstarch |
| ¾ | cup | Fat-free, reduced sodium |
| Chicken broth | ||
| 1 | teaspoon | Freshly grated lemon peel |
| 2 | tablespoons | Fresh lemon juice |
| ⅓ | cup | Fresh parsley -- minced |
| Vegetables | ||
| 1 | teaspoon | Butter or margarine |
| 1 | pint | Cherry tomatoes |
| 8 | ounces | Fresh sugar snap peas -- |
| Strings removed | ||
Directions
Sprinkle ¼ teaspoon of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat.
Add pork and cook 2-3 minutes per side until browned outside and barely pink inside. Remove to a serving platter; cover loosely with foil to keep warm.
Increase heat to medium-high. Stir cornstarch into chicken broth.
Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy. Remove from heat and stir in lemonpeel, lemon juice and parsley. Pour over pork.
Wipe pan clean with a paper towel. Ad butter and melt over medium-high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp-tender, about 2 minutes. Sprinkle with remaining salt. Add to platter.
Recipe By : Woman's Day
From: Metroman12@... Date: Mon, 22 Jul 1996 11:20:14 ~0400