Side Pannel
Pork Tenderloin Diane
Ingredients List
- 1 lb Pork tenderloin, cut
- -crosswise into 8 pieces
- 2 ts Lemon pepper
- 2 tb Butter
- 2 tb Lemon juice
- 1 tb Worcestershire sauce
- 1 ts Dijon-style mustard
- 1 tb Finely chopped chives or
- -parsley
- -Whole chives for garnish
Directions
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces
with lemon pepper. Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving
platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard
into pan juices in skillet. Cook, stirring, until heated through. Pour
sauce over medallions; sprinkle with chopped chives. Garnish with whole
chives. Serve with vegetables. Makes 5 servings.
with lemon pepper. Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving
platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard
into pan juices in skillet. Cook, stirring, until heated through. Pour
sauce over medallions; sprinkle with chopped chives. Garnish with whole
chives. Serve with vegetables. Makes 5 servings.
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