Pork Tenderloin Diane

By á-830

Ingredients

• 1 pork tenderloin (about 1 1/2 pounds)
• 2 tsp lemon pepper seasoning
• 1 tbsp butter
• 1/4 cup brandy or chicken broth
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon-style mustard
• 1/4 cup heavy whipping cream
• Chopped parsley (optional)

Preparation

Step 1

Trim fat and silver-skin from tenderloins. Cut pork into 1 inch thick medallions; flatten slightly with heel of hand. Season medallions with lemon pepper. In large skillet, melt butter over medium-high heat. Add medallions; cook until no longer pink, about 3-4 minutes per side. Transfer meat to platter; cover to keep warm.

Add brandy, lemon juice, Worcestershire, and mustard to skillet; stir to scrape browned bits from bottom of pan. Stir in cream; cook until heated through, about 1-2 minutes. Serve sauce over pork. If desired, garnish with parsley.