Yield: 4 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Salt |
½ teaspoon | Coarsely ground black |
\N \N | Pepper |
12 ounces | Pork tenderloin, trimmed of |
\N \N | Fat & membrane -- cut into |
12 \N | Slices |
1 teaspoon | Vegetable oil |
\N \N | Lemon Sauce: |
1 teaspoon | Cornstarch |
¾ cup | Fat-free, reduced sodium |
\N \N | Chicken broth |
1 teaspoon | Freshly grated lemon peel |
2 tablespoons | Fresh lemon juice |
⅓ cup | Fresh parsley -- minced |
\N \N | Vegetables |
1 teaspoon | Butter or margarine |
1 pint | Cherry tomatoes |
8 ounces | Fresh sugar snap peas -- |
\N \N | Strings removed |
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