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Pork Tenderloin Diane

Source of Recipe


The Herald-Mail Cookbook






List of Ingredients



• 1 lb. pork tenderloin, cut into 8 crosswise pieces
  
• 2 tsp lemon pepper
  
• 1 Tbsp butter
  
• 1 Tbsp lemon juice
  
• 1 Tbsp Worcestershire sauce
  
• 1 tsp Dijon mustard
  
• 1 Tbsp minced parsley or chives
  






Instructions



1. Place each piece of tenderloin between two pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.
   
   
2. Heat butter in heavy skillet; cook tenderloin medallions 3 to 4 minutes on each side. Remove medallions to a serving platter; keep warm.
   
   
3. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
   
   Pour sauce over medallions, sprinkle with parsley and serve.
   
   Serves 4
   
   Prep time: 15 minutes.