Pork Tenderloin Diane

By newbaucher

We have pork at least once a week, and this is one dish we especially enjoy. The moist, tender pork “medallions” are served up in a savory sauce for a combination that’s irresistible. This recipe is also nice for busy days because it’s quick and easy to prepare.

Ingredients

• 1 pork tenderloin (about 1 pound)
• 1 Tbls. lemon-pepper seasoning
• 2 Tbls. butter
• 2 Tbls. lemon juice
• 1 Tbls. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 Tbls. minced fresh parsley

Preparation

Step 1

Cut tenderloins into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to ½ in. thickness. Sprinkle with lemon-pepper.

Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.