Pork tenderloin diane

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

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