0/5
(0 Votes)
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.
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