Pork Tenderloin Diane
|Title:||Pork Tenderloin Diane|
1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley or chives
Press each tenderloin slice to a 1-inch thickness. Sprinkle surfaces of medallions with lemon pepper.
Heat butter in heavy skillet. Cook tenderloin medallions 3 to 4 minutes on each side. Remove medallions to serving platter; keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
Pour sauce over medallions. Sprinkle with parsley or chives and serve.