Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Pork tenderloin |
1 tablespoon | Lemon pepper |
2 tablespoons | Butter or Margarine |
2 tablespoons | Lemon juice |
1 tablespoon | Worchestershire sauce |
1 teaspoon | Dijon mustard |
1 tablespoon | Parsley, fresh,minced |
THIS IS A DIABETIC RECIPE
Cut tenderloin into eight pieces; place each piece between two pieces of plastic and flatten to ½ inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork 3-4 minutes on each side or until no longer pink and juices run clear. Remove to serving platter and keep warm. To the pan juices, add lemon juice, Worchestershire sauce and mustard;heat through,stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.
Diabetic exchanges; One serving (prepared with margarine) equals 3 meat; also 214 calories, 491 mg sodium, 6mg cholesterol, 1 gm carbohydrate, 18gm protein,14 gm fat.
Herd o' One, -=]Buffalo[=-
Submitted By WILLIAM PEARSON On 02-03-95